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February 27, 2018

Hello and Happy New Year to all. It has been some time since my last write-up. Wow, it has been a rather cold and busy season for me and I hope all of you had a wonderful 2017 holiday season and a grand start to the new year. Although my time was filled with a lot of “to-do” things that did not stop me from cooking, photographing and creating. My only problem was time to sit in front of the computer and put all of the thoughts to paper. So to start off the year (a little late if I have to say so) I thought I would put Kitchen Crazy twist on kimchi rice.

This is not the heavy oily type fried rice and this is also a vegan style dish. I decided against the egg for this because I wanted to make something else the main attraction of the meal. This is also a dish that goes well served as Mexican and as an Asian dish. And if you are a seeker of new taste and fun dishes as I am, pull out a flour tortilla and wrap this with beans, cheese and it can become a breakfast, brunch/dinner treat. I served the kimchi rice with chicken enchiladas for dinner on the first go around.


• 2-3 tablespoons of light olive oil
• 1 cup chopped onion
• 1 cup of Mushroom chopped
• 1 medium Bell pepper chopped
• 1 ½ tablespoon of Garlic chopped
• Himalayan salt to taste
• 1 tablespoon of Sriracha
• 3/4 cup roughly chopped very sour Kimchi
• 1 cup Royal Blend rice blend
• 1 ¾ cups of cold water



Heat olive oil in a large nonstick skillet over medium heat. Add the onion, mushroom, bell peppers garlic and salt.  Cook until the veggies begin to soften and just begin to turn transparent, about 10 minutes.  Add the kimchi and cook for 2 or 3. Add rice and stir thoroughly to combine all ingredients and to make sure the rice is well coated and begin to brown, about 5 minutes. Bring pot to high heat and stir in the water and sriracha. Once the pot begins to boil turn down the heat to simmer. Stir once and cover the pot tightly.  Allow to cook for 15 minutes.  I also used MSS for seasoning of this dish.


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One Comment leave one →
  1. February 28, 2018 05:08

    I bet this is a taste sensation 🙂

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