Joe Nguyen is a digital strategist for The Denver Post. Previously he was the online prep sports editor. Prior to that, he covered Adams County and Aurora in the YourHub section. He has previously covered Colorado’s Asian-American communities as editor for Asian Avenue magazine and AsiaXpress.com.
Kimchi fried rice. Francis Lam’s fantastic recipe for kimchi fried rice, which he adapted from a home cook named Grace Lee, is one of the most delicious ways to use leftover rice. Food styled by Jerrie-Joy Redman-Lloyd.
3. Place a small nonstick saute pan over medium heat, and add the vegetable oil. When it is hot, add eggs, season with salt and fry to your desired doneness. Serve rice topped with fried eggs, nori and a sprinkle of sesame seeds.There’s nothing wrong with a dinner of pan-seared chicken seasoned with salt and pepper. But there’s everything right about the same chicken when you add anchovies, capers, garlic and plenty of lemon to the pan.
4. Transfer everything to a serving platter. Squeeze the remaining lemon half over the chicken and garnish with chopped parsley. Serve.Chile powder adds sting, honey lends sweetness, and butter gives a creamy richness to these succulent roasted shrimp. Even better, the dish comes together in minutes, making it an ideal after-work meal or extremely speedy appetizer. The shrimp are also excellent tucked into a baguette for a shrimp sandwich.
3. Stir in the tomatoes and then fill the can halfway with water and swish it around to loosen up any leftover tomatoes; add a quarter to half of the water to the pan. Simmer until the sauce begins to thicken, about 10 minutes, and season with salt and pepper. If you prefer your sauce a little looser, go ahead and add the remaining water and simmer 2 to 3 minutes more. Reduce heat to low, add the cream and cook, stirring, until the sauce becomes an even pinkish-rust color, about 1 minute.
2. Tip the onions into a bowl, and return the wok to high heat over the stove. Add remaining tablespoon of oil, then the pork, and cook, breaking the meat up with a spoon, until it is just cooked, but not yet browning, approximately 10 minutes. Add the cooked meat to the reserved onions.4. Return wok to stove over medium heat and cook the garlic and ginger in fat remaining from pork . When the garlic and ginger soften, add gochujang, soy sauce, brown sugar and, if using, the Sichuan peppercorns.
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