Kimchi fried rice snack bento
Morning prep time: 2 minutes. Yesterday we went out to watch San Francisco’s huge and wacky Bay to Breakers race, and I threw together a quick snack for Bug in case we weren’t able to eat at a reasonable time. In addition to the blueberries and cherries, we had leftover kimchi fried rice that I’d made the night before with refrigerated rice leftover from a previous dinner. The fried rice also has carrots, red bell peppers, bacon, kamaboko (fish cake), shallots, green onions, egg and Korean chogochujang sauce. I keep some of the flavorful chogochujang sauce on hand in the fridge to eat with grilled veggies, Korean-style sashimi, and to quickly flavor fried rice — it’s complex and has some sweet heat to it, but it won’t blow your head off.
Chogochujang Recipe
(from lifeinkorea.com)
4 Tb gochujang (Korean red pepper paste)
2 Tb vinegar
2 Tb sugar
1 Tb garlic juice
1 tsp ginger juice
1 tsp sesame seeds
Mix all ingredients together. This can be made gluten-free by using a brand of gochujang paste that uses rice flour instead of wheat flour.
Lunch in a Box is nominated for Best Food Blog in the Blogger’s Choice Awards. If you’d like to cast your vote for speedy lunch packing, click here (you can vote for multiple blogs in the same category).
READ MORE:
