It’s 1 am, the night before a gigantic snowstorm, and we have hardly anything in the house. Luckily, my husband purchased two roasted chickens from Whole Foods the other day and I only used one for the Kimchi Fried Rice with Chicken. Again, it’s 1 am. All take-out is closed; our only option is this chicken. He suggests a chicken salad sandwich, only we’re out of mayo and eggs so I can’t even make mayo if I wanted to do so. I stare longingly into the fridge looking for a spark of inspiration and BINGO! Frank’s Red Hot Sauce stares back at me, begging to be used. A few more staples and ten minutes later we had dinner. A very, very tasty dinner.
When I was pregnant, I ate pounds upon pounds of kimchi. This dish was my way of being able to shovel even more of it down my throat.
Now it’s a great go-to dish when I’m craving something spicy that’s super easy to make (20 minutes tops). What’s even better is that this recipe makes a good 4 bowls of food; enough to get my husband and I through two meals.