Jump To Recipe Jump To Video If you watched my previous orange chicken wings video, you would know that I used freshly squeezed orange juice. And this is what I usually do. I have been trying to reduce as much food waste as possible. As my grandma used to say, wasting food is like stealing from the poor. That has been my motto or mission statement ever since I started this food journey. These are great for an afternoon snack or even as a rush breakfast. Yes, these are great with tea or coffee. Let's reduce food wastage together, 1 recipe at a time! Ingredients: (Serve 4) Orange Peels, 4 Oranges Granulated Sugar, A Few TBSP Dark Chocolate Preferably Valrhona or Callebaut 70%, 50g Flaky Sea Salt, Pinch Cayenne, Pinch Equipment: Sauce Pot Double Boiler Directions: Transfer orange peels into a sauce pot. Fill it up with water just enuff to submerge. Turn the heat up to medium and bring it up to a simmer. Cook for about 1hr or until the peels can be easily poke with a fork. *Stir occasionally to prevent burning. Add more water if necessary.* Set aside to cool down completely. Scrap off and discard any excess flesh or membrane. Coarsely slice. Add 1 TBSP of sugar and a handful of the orange peels into a large bowl. Toss and coat well. Transfer the orange peels onto a tray lined with parchment paper or silicon mat. Repeat the process for the remaining orange peels. Air dry, preferably under sunlight for 2 to 3 days or until the peels are dried. Melt chocolate in a double boiler . Dip the orange peels into the melted chocolate and transfer onto a tray lined with parchment paper. Garnish with some flaky salt and cayenne. Chill in the fridge for at least 2 hrs or until the chocolate is set. Enjoy. Store in an airtight container chilled in the fridge. Will you give these a try? Recipe Video:

Jump To Recipe Jump To Video Mandarin oranges are widely available during this Lunar New Year season. Do not discard the peels after consuming the oranges. Air dry and repurpose them. Let's reduce food wastage together. They can be kept in the fridge for a long period of time. I have seen some 15 years aged Mandarin peels in Chinese medical shops. The peels are also beneficial for health. They are a great addition to teas and soups, which I am gonna show you, lovely people. Please stay tuned. Ingredients: (3 oranges) Mandarin Orange Peels, 3 Mandarin Oranges Equipment: Tray Lined with Silicon Mat Directions: After peeling the Mandarin oranges, wash the peels thoroughly. Transfer onto a tray lined with a silicon mat, membrane side up. Air dry for 2 days, preferably with sunlight. Flip and air dry for 1 more day or until the peels are completely dried and crisp. *They must be dried and crispy or they will go bad when stored. If after 3 days, they are still wet, continue air drying, flipping every 2 days.* Discard any peels that have gone bad. Store in an airtight container, chilled in the fridge. After 3 days... Recipe Video:

Jump To Recipe Jump To Video Mandarin orange peels have loads of health benefits. It has shown promise in studies as an effective way to support good cholesterol levels, blood sugar, and a healthy liver. Mandarin orange peels can also support the health of the digestive system. If only you can smell this wonderful aroma... Mandarin orange peels not only can be used as a beverage, it can be used in soups and even as a spice rub after grinding into powder (which I will show you lovely people soon). In the meantime, let's enjoy this wonderful tea. Cheers! PS: This is not a miracle tea. Please consult a doctor. Ingredients: (Serve 2) Mandarin Orange Peel Homemade , 1 Star Anise, 1 Cloves, 3 Cinnamon Stick, 1 Water, 500ml Fresh Orange Zest, For Garnishing Equipment: Sauce Pot Directions: Please visit my " Mandarin Orange Peels " page for the recipe. Transfer all the ingredients, except the orange zest, to a pot over medium heat. Stir to combine well. Bring it up to a simmer. Cook for 3 to 5 mins. Remove from heat. Cover and set aside to infuse for 10 mins. Strain thru' into serving cups. Garnish with some fresh orange zest. Enjoy immediately. Cheers! After some effort, this is what I ended up with... Cheers! Recipe Video:

Jump To Recipe Jump To Video Mala Hot Pot (麻辣火锅) is one of the most beloved dishes to ever come out of Sichuan, and if you’ve ever tried it, you’ll know why. The name literally means “numbing spicy hot pot,” thanks to the combo of Sichuan peppercorns and dried chilies that light up your mouth with heat and tingle. Comfort in a pot: Spicy mala hot pot with all the essentials—creamy tofu, meatballs, luncheon meat, leafy greens, and a fiery broth. Served with rice, crispy beancurd rolls, and a punchy dipping sauce. It actually started as a working-class meal in Chongqing—something cheap, bold, and filling that laborers would gather around after a long day. Over time, it became something way more special: a deeply comforting, spicy, communal dish perfect for sharing. Bold, rich, and soul-warming—this homemade mala broth brings the heat with every spoonful. I know my earlier Mala Yuan Yang Hot Pot post was a bit of a deep dive, so here’s a simplified version focused just on the mala side. What makes this version different is that I make everything from scratch—the chili paste, the infused beef tallow, even the dipping sauce. Beancurd rolls soaking up all that spicy, numbing mala flavor—absolutely addictive. Tofu Puff Roll... No shortcuts or store-bought soup bases here. And since I like to keep all the flavors in one pot, I don’t blanch my vegetables separately either. Everything gets cooked in the same pan, soaking up all that rich, spicy broth. Luncheon meat dipped in spice—it doesn’t get more satisfying than this. Spam... If you’ve got some leftover veggies in your fridge or just want a cozy hot pot night at home, this is a great place to start. The mala sauce freezes well, so you can make it ahead and use it whenever the craving hits. Thin beef slices cooked to perfection in a bubbling broth of fire. Shabu Shabu Beef... Don’t worry if you don’t eat meat—you can easily keep this vegetarian. Give it a go, adjust the heat to your liking, and make it your own. You’ll be surprised how easy and fun it is to bring that fiery Sichuan flavor to your own kitchen. A fiery pot of flavor, perfect for sharing—homemade mala hot pot at its finest. Ingredients: (Serve 8) Mala Sauce: Dried Chilies, 100g Adjust To Prefernce I used a combination of Sichuan Dried and Lantern Peppers Sichuan Red Peppercorns, 1.5 TBSP Sichuan Green Peppercorns, 1.5 TBSP Star Anise, 1 Cinnamon Sticks, 2 Bay Leaves, 2 Black Cardamom, 1 White Cardamoms, 10 Fennel Seeds, 5g ShaoXing / Hua Tiao Wine, 4 TBSP Beef Tallow Homemade, 500g Red Onion Wedged, 1 Scallions Coarsely Sliced, 5 Stalks Coriander Coarsely Sliced, A Handful Garlic Crushed, 5 Cloves Ginger Crushed, 2" DouBanJiang | Chili Bean Paste, 50g Fermented Black Beans Coarsely Chopped, 1 TBSP Rock Sugar, 1 TBSP Mala Hot Pot: Whole Milk, 500g Beef Stock, 1 Cup Soy Sauce, 2 TBSP Chinese Sesame Paste, 2 TBSP Sea Salt, Pinch Granulated Sugar, Pinch Dipping Sauce. Garlic Finely Minced, 3 Cloves Black Vinegar, 1/4 Cup Toasted Sesame Oil, 2 TBSP Scallions Coarsely Chopped, A Handful Coriander Coarsely Chopped, A Handful Equipment: Wok / Cast Iron Skillet / Pan Spice Grinder Sauce Pot Directions: Prep the Chilies. Cut dried chilies into segments and shake out the seeds. Place in a pot of water, bring to a boil, turn off the heat, cover, and steep for 20–30 mins. Drain and blitz into a paste using a food processor or hand blender. Set aside. Toast and Grind the Spices. Toast all dry spices (peppercorns, star anise, cinnamon, bay leaves, cardamoms, fennel) in a skillet over medium heat until aromatic. Transfer to a spice grinder and blitz to a powder. Mix with ShaoXing wine to form a paste. Infuse the Tallow. In a wok or skillet, melt beef tallow over medium heat. Add onion, scallions, coriander, garlic, and ginger. Stir-fry until aromatic and the garlic/ginger just begin to caramelize (don’t burn). Strain and discard the solids, reserving the flavored tallow. Build the Mala Sauce. In the same wok, return 2 tbsp of the infused tallow. Add doubanjiang and fermented black beans. Stir-fry until lightly caramelized. Add the chili paste and remaining tallow. Stir well. Add the spice-wine paste and stir until the sauce turns deep red and fragrant. Add rock sugar and stir until dissolved. Taste and adjust salt or sugar as needed. Storage Tip: Let the sauce cool completely, then transfer to a container and chill overnight. It will solidify (especially with beef tallow), allowing you to cut it into cubes. Keeps for 2 weeks in the fridge or 6 months in the freezer. To Make the Hot Pot Broth. In a saucepot, melt 100g of mala sauce with milk and beef stock over medium heat. Add soy sauce and sesame paste, stirring until smooth. Taste and adjust seasoning or add more mala cubes for a stronger kick. What to Serve with Mala Hot Pot. Noodles: Udon, dried handmade, or fresh noodles Proteins: Fresh shrimp, shabu-shabu beef, spam, fish balls, shrimp balls, beef balls Tofu: Any kind – firm, silken, tofu puffs, or tofu skin Veggies: Bok choy, napa cabbage, enoki mushrooms, black fungus Extras: Dumplings, quail eggs, crunchy peanuts or lotus root slices It will be perfect over rice. To Finish: The Dipping Sauce. Mix garlic, black vinegar, sesame oil, scallions, and coriander in a small bowl. Serve alongside the hot pot for extra zing and aroma. Simple dipping sauce... Spam really does go well with mala hot pot... What's hot pot without some shabu shabu... Perfect over rice... Yummilicious... Recipe Video:

Jump To Recipe Jump To Video If you reside in Singapore, you will know that the cereals selection is very limited. So limited that it is depressing. I will always dream of those aisles of different types of cereals in a supermarket in America as a child. I still do now. The cereals I grew up eating were Koko Krunch, Honey Stars, Corn Flakes and Frosties. We didn't even have Froot Loops! Actually, I had been wanting to do this for quite some time, ever since I saw Christina Tosi made it. Yes, the wonderful Christina from Momofuku Milk Bar! It only occurred to me when I was doing this funny "how people are eating" stories series on my Instagram. Hence, the cereal panna cotta kinda click. I saw another version of this on Chef Studio video on YouTube; hers is a simplified version. You can check out her video here . I am using my all-time favorite cereals; Koko Krunch (as you know I don't have much of an option). You can use any cereals you love. I notice that Christina actually made a cereal crunch as a garnish. I find that it is actually too overpowering (maybe I am using Koko Krunch and she is using Corn Flakes) as the main focus is the cereals infused panna cotta. But you can definitely give it a try. Remember, the plate is your canvas and you are the artist. Ingredients: Inspired by Christina Tosi of Momofuku Milk Bar & Chef Studio (Make 4 panna cotta) Heavy Whipping Cream, 250g Whole Milk, 250g Cereals Of Your Choice, 50g + More For Garnishing Demerara Sugar, 75g Gelatin Sheets, 5g Equipment: Sauce Pot Ramekins, 4 Directions: In a large bowl, add cream and milk. Stir to combine well. Add in cereals of your choice. I am using my childhood favorite, Koko Krunch. Set aside for 30 mins to allow the cereals infused with the cream-milk mixture. Pass the mixture thru' a fine sieve over a sauce pot. Using the back of a spoon and squeeze out as much liquid as you can. But do not overdo it. You can choose to eat the soggy cereals or discard them. Add in sugar. Turn the heat up to medium. Stir to dissolve the sugar and bring the cream-milk mixture up to a boil. While that's happening, bloom gelatin sheets in a bowl of water. Once the cream-milk mixture boils, remove from heat. Squeeze excess water outta the bloomed gelatin and add into the cream-milk mixture. Stir to dissolve the gelatin. Pass the cream-milk mixture thru' a fine sieve over the ramekins. Discard any residue. Chill the panna cotta in the fridge for at least 6 to 8 hrs or preferably overnight. Just when about to serve, add hot water into a shallow bowl. Leave the ramekin of panna cotta in the hot water bath for about 45 sec to 1 min. As soon as the panna cotta can start to wobble, remove it from the water bath. *Do not leave it in the hot water bath for too long, or the panna cotta will melt.* Carefully flip and unmold onto a serving plate. *If the panna cotta doesn't unmold, return back into the hot water bath for a few more seconds.* Garnish with some crushed cereals. Serve immediately. Recipe Video:

Jump To Recipe Jump To Video This recipe is featured in my ECookbook: Long before Shakshuka took the world by storm, there is an Indonesian dish called "Sambal Telur Pecah". Very much like Shakshuka, eggs are poached in a red sauce. But unlike Shakshuka, instead of s tomato sauce, the eggs are poached in sambal sauce. Mind blown? You can use any type of chili paste you desire, but sambal works really well in this recipe. Thai red chili paste is also a great substitute. You can sue me if you want, but Sambal Telur Pecah tastes way better than Shakshuka. Period. I didn't do any major alterations to this dish. So, I am safe from being killed by my grandma. Lol! I love to serve this with some flatbread on the side. It is totally optional. You can serve this on some rice and it will be a very hearty and yummilicious meal already. Without much delay, why don't we get started with the recipe? Ingredients: (Serve 2) Canola / Peanut / Vegetable Oil, For Sauteing Yellow Onion Finely Minced, 1 Sea Salt, Pinch Black Pepper, Pinch Garlic Finely Minced, 3 Cloves Sambal Homemade , 2 Heaped TBSP (Adjust To Preference) Chicken Stock, 235g Tomato Puree, 1 TBSP Gula Melaka, 1 TBSP Eggs, 2 Scallions Finely Chopped, For Garnishing Matcha Salt, Pinch Equipment: Cast Iron Skillet Directions: Please visit my " How To Make Sambal " page for the recipe. In a skillet over medium heat, add oil. Once the oil is heated up, add in the onion. Season with salt and pepper. Saute until slightly caramelized. Add in the garlic. Saute until aromatic. Add in the sambal. Saute until well combined. Add in 1/3 of the chicken stock and deglaze. Add in the tomato puree and sugar. Saute until well combined. Taste & adjust for seasonings with sugar, salt and pepper. Add in the rest of the chicken stock. Turn the heat down to low. *You can crack the eggs directly onto the sauce. But I crack the eggs individually into a cup and slide them in. This is to prevent any mishaps of rotten eggs or broken shells.* Continue cooking until the egg whites are set. If you desire a hard-boiled yolk, cook it longer. Remove from heat. Garnish with scallions. Lightly season the egg with matcha salt. *To make matcha salt, blitz 1 TBSP of Maldon sea salt and 1 TSP of matcha powder until powdery in a spice grinder.* Serve immediately over some rice or with any bread. Recipe Video: This recipe is featured in my ECookbook:

Jump To Recipe Jump To Video The very 1st time I saw this dish was having brunch in a pizzeria with a good friend of mine. We tot of ordering some appetizers while we were waiting for our pizzas. This caught my attention as it is just slices of rockmelon wrapped with prosciutti. I was rather skeptical, to be honest. Not until I popped one into my mouth and the taste put my skepticism to rest. It is just 2 ingredients working their magic together, without overpowering each other. Being me, I was thinking of ways to amp up this simple dish, without ruining the sophisticated simplicity. And this happened: I grilled the rockmelon and prosciutti until charred with grill marks (cos that's my fetish) over some simple greens. I drizzled some reduced balsamic vinegar over the top and voila! This dish is born. I don't eat pork, but if I were to eat, it has to be at least prosciutto (or parma ham in English). You can use any greens you have on hand; I used arugula with some shredded carrots. I also decided to cook the prosciutto for more flavors and textures. I actually cooked it in 2 different ways: crispy and not crispy. This is to get more texture contrast outta the prosciutti, I mean it is an awesome cut of meat, why not make the most outta it right? Okay. Enuff jibber-jabber, let's get started with the recipe, or else, you will get bored with my monologue. Lol! Ingredients: (Serve 1) Rockmelon / Cantaloupe , 2 Slices Prosciutto / Parma Ham, 4 Slices Balsamic Vinegar, 1/4 Cup Arugula / Lettuce, A Handful Carrot Shredded, A Small Handful Sea Salt, Pinch Black Pepper, Pinch Equipment: Griddle / Grill Directions: Heat griddle over medium heat. Once the griddle is heated up, place in the rockmelon and 2 slices of prosciutti. Grill, until charred on both sides or until the prosciutti, are crispy. *For more flavors, I would like to lay the prosciutti over the rockmelon while it is grilling.* Remove from heat. Thinly slice the grilled prosciutto and set it aside. In the same griddle, place in the remaining prosciutti. Grill until slightly browned but not crispy. Remove from heat and set aside. Deglaze the griddle with balsamic vinegar. Cook and reduce slightly. Remove from heat and set aside. Toss crispy prosciutto slices, arugula, carrot, salt & pepper on a serving plate. Lay the grilled rockmelon over the top. Cover the rockmelon with the 2 whole prosciutti. Drizzle reduced balsamic vinegar over the top. Serve immediately. Recipe Video:

Jump To Recipe Jump To Video After creating that Vegan Korean BBQ Burger, I become more accustomed to Korean cuisine. Don't worry, when it comes to spiciness, I am still a pussy. LOL! With that being said, I decided to take things further with @chillibellasg 's Korean Chili Paste and grilled pizza. Yes! The title says it all! Korean Spicy Chicken Grilled Pizza. I in fact toned down the spiciness level quite a bit, well, quite a lot. You can of cos tone it down or amp up the spiciness level. I had seen recipes call for chicken thigh, but I prefer chicken breast as it is suitable to be on top of a pizza. I mean, the spicy sauce and cheeses are already rich and bold in texture and flavors; we will need something lean to pair with all the richness and boldness. Perhaps that's why I am not a fan of greasy fatty meaty pizzas. When it comes to pizza toppings, less is always more. When you feel like the toppings aren't enuff, it is enuff. Remember the 95% to 5% rule that I always preach about? The dough is 95% and it has to taste good on its own; we have to find that 5% to go with the dough. Okay, enuff pizza talk, let's get grilling. Ingredients: (Make 4 grilled pizzas) Gochugaru, 1/4 Cup Adjust To Preference @chillibellasg 's Korean Chili Paste / Gochujang, 2 TBSP Adjust To Preference Soy Sauce, 1 TBSP Sesame Oil, 2 TBSP + More For Cooking & Grilling Pure Honey, 1 TBSP Garlic Finely Minced, 5 Cloves Ginger Finely Minced, 1" White Pepper, Pinch Dried Mushroom Powder, Pinch Smoked Sea Salt, Pinch Chicken Breast Skinless Boneless Diced Into 1" Cubes, 2 Chicken Breasts Grilled Pizza Dough , 4 Dough Balls Low Moisture Mozarella Diced, A Good Handful Scallions Finely Chopped, A Handful Black Sesame, Pinch Equipment: Griddle / Grill Oven Cast Iron Skillet / Pan Directions: Please visit my " Grilled Pizza Dough " page for the recipe. In a large mixing bowl, add chili flakes, chili paste, soy, oil, honey, garlic, ginger, pepper, mushroom and salt. Mix until well combined. Add in the diced chicken. Massage and coat the chicken thoroughly with your hands. *It is best if you are wearing gloves.* In a skillet over medium heat, drizzle in some sesame oil. Once the oil is heated up, add in the chicken mixture. Immediately, rinse the bowl with 1/4 cup of warm water. Pour the water mixture into the skillet with the chicken. Cover and cook for 7 to 8 mins. *Check at 5 mins mark to prevent any burning. The chicken breast should be cooked thru' with tender juiciness and not tough and dry.* Remove from heat and set aside. Once you have rolled out your pizza dough, brush the dough with sesame oil using a pastry brush. *Remember to use a fork and gently poke all over. This is crucial as it will prevent the crust from puffing.* In a griddle over medium heat, gently place in the dough oiled side down. Carefully and gently, using your hands to press down the dough to make sure the whole dough sits fully on the griddle. Brush the top with sesame oil. Grill until almost charred. Flip the dough. Immediately turn the heat down to medium-low. Spread the spicy chicken over the pizza dough evenly. When you think it is not enough, it is enough. Less is always more. Sprinkle mozzarella over the top, distributing them evenly. Again, less is more. Immediately cover the griddle to generate steam so that the cheese will melt. As soon as the cheese melts and the bottom is charred, remove the cover. Remove the pizza from heat and transfer onto a serving plate. Immediately. scatter scallions and black sesame over the top. Repeat the steps for the remaining pizzas. Slice and serve immediately. I'm still gonna rave about how good @chillibellasg 's chilies are. See what I meant by less is more? The toppings adhere to the dough properly. To create this wonder "bend". Recipe Video:

Jump To Recipe Jump To Video This recipe is featured in my ECookbook: My very 1st recipe in 2021! This recipe is inspired by an old friend, Izzy aka @mindfullofcooking . You can check her recipe over here . Hers does look more beautiful than mine, to be honest. I still stick to my rules for making grilled cheese sandwiches tho: use simple white thick sandwich bread and use a combination of real cheeses. None of that processed cheese products, FFS! And please, for the love of food, stop buying the pre-shredded or pre-grated ones. Those cheese contain sawdust (an ingredient which is allowed by the FDA, yes IKR?) which will prevent the cheeses from clumping together. Yes, a huge slice of cheese will cost a lot more, but at least you know it is the real deal. Pardon me for my ranting. I added some bacon for some flavors and texture. I also switched out the basil for nori flakes. I even added a spicy kick with some of @chillibellasg 's Korean chili paste. You can of cos use regular Gochujang if you are not residing in Singapore. I am glad the ingredients come together very well without overpowering one another and without outshining the star of this dish; kimchi. It would be best if your kimchi is a bit aged and fermented. Well, of cos, homemade kimchi is still the best. Without much delay, let's get started with the recipe. Ingredients: Inspired by Izzy (Make 2 sandwiches) High Quality Turkey Bacon, 1 Maple Syrup, A Drizzle Kimchi , 2 Heaped TBSP Or Watermelon Rind Kimchi Homemade @chillibellasg 's Korean Chili Paste / Gochujang, 1 TBSP Adjust To Preference Gruyère Freshly Grated, A Handful Nori Flakes, Pinch Sea Salt, Small Pinch Shokupan Homemade / White Sandwich Bread, 4 Thick Slices Kewpie Mayo, 4 Spread Parmigiano Reggiano, For Grating Low Moisture Mozzarella, A Few Slices or Strips Equipment: Cast Iron Skillet / Pan Directions: Please visit, " How To Make Vegan Kimchi " for the recipe. Please visit, " Watermelon Rind Kimchi " for the recipe. Please visit, " How To Make Shokupan " for the recipe. In a skillet, add bacon. Cook until the bottom is slightly browned and oil starts to release. Flip and drizzle in the maple syrup. Cook thru' but not till crispy. Remove from heat and set aside to cool down slightly. Drain kimchi to remove some of the excess juice. *You can do this by squeezing or hang on a sieve.* Finely chop the drained kimchi into fine pieces. Transfer into a bowl. Add in Korean chili paste. Slice bacon into fine strips. Add in the sliced bacon, along with gruyère, nori flakes and salt. Mix until well combined. Spread mayo on 1 side of each bread. Heat the skillet over medium-low heat. Grate parmigiano into the same skillet, to a size slightly bigger than the bread. Once the cheeses start to cook, place a slice of bread, mayo side down onto the cheese. Press the bread gently with a spatula for about 15 secs. Lay mozzarella slices or strips onto the bread. Spoon the kimchi mixture over the mozzarella. Place another slice of bread, mayo side up, over the top. Gently the sandwich with a spatula for about 15 secs. Cover and cook until the cheeses start to brown and the oil has almost evaporated. Using a spatula, remove the sandwich from the skillet. Grate parmigiano into the skillet. Flip the sandwich onto the cheese. Press gently with a spatula and cover. Cook until brown and crispy. Remove from heat and transfer onto a serving plate. Repeat the steps for the remaining sandwich. Slice and serve immediately. Recipe Video: This recipe is featured in my ECookbook:

Jump To Recipe Jump To Video This recipe is featured in my ECookbook: One of my InstaFam, @beerswithdave , suggested that I make Kimchi Fried Rice with homemade Kimchi. He told me that this is one of his favorite food. To be honest, I am not a fan of rice (yes, I know I should be banished or outcasted from my Asian society for saying that), but I am so glad that I decided to take his advice and give it a shot. As much as I know, overnight cooked rice is the best for making any fried rice. Don't worry, no colander. Just use a rice cooker to cook the rice. If you like rice and you are not Asian, please do yourself a favor, go get a rice cooker. It is very affordable. You can also cook any rice with ease without any draining or washing rice in a colander. LOL! I am not using any wok for this recipe because I know most non-Asians do not own any wok in their kitchen. But most people at least have a skillet or a pan right? As shown in my recipe video, there isn't any fancy tossing too. I am showing you how to get it done properly as simply as I can. If you are a vegan, you can leave the egg out. If not, you can top your kimchi fried rice with a sunny side up or even a fried egg. Anyway, I hope you will give this recipe a try and let's hope Uncle Roger approves this. Ingredients: (Serve 2) Rice, 1 Cup Kimchi , 1 Cup Or Watermelon Rind Kimchi Homemade Sesame Oil, 3 TBSP Garlic Finely Minced, 3 Cloves @chillibellasg 's Korean Chili Paste / Gochujang, 1 TBSP Adjust To Preference Sea Salt, Pinch Mushroom Powder, Pinch Eggs, 2 (Optional) Scallions Finely Sliced, For Garnish Nori Flakes, For Garnish Black Sesame Seeds, For Garnish Equipment: Cast Iron Skillet / Pan Rice Cooker Directions: Please visit, " How To Make Vegan Kimchi " for the recipe. Please visit, " Watermelon Rind Kimchi " for the recipe. Cook the Rice Wash and drain the rice three times . Add enough water to cover by one knuckle . Cook in a rice cooker  according to the manufacturer’s instructions. Once done, fluff the rice  and allow it to cool. Transfer to the fridge and chill overnight  for best texture. Prep the Kimchi The next day, drain the kimchi  to remove excess juice. Use a sieve or squeeze by hand. Reserve the juice  for cooking. Finely chop the drained kimchi  and set aside in a bowl. You can also reserve a few spoonfuls for garnish . Make the Fried Rice In a skillet over medium heat , drizzle 1.5 TBSP sesame oil . Once hot and smoking , add the chopped kimchi  and sauté briefly. Add garlic  and sauté until aromatic. Add the cold, cooked rice , breaking up clumps with a spatula. Stir in the reserved kimchi juice  and chili paste . Sauté until each grain is well-coated. Drizzle in the remaining sesame oil . Taste and adjust with salt  and mushroom powder . Give it one final toss. To Serve Transfer the fried rice onto a large plate. Garnish with scallions , nori , and sesame seeds  for a vegan version. Or top with a sunny-side up egg  and serve on individual plates. Recipe Video: This recipe is featured in my ECookbook: