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Intro to Korean Cooking


I’ve written before that I never cooked growing up, but love of food has nothing to do with cooking, and they’re mutually exclusive. If you can cook the foods you love? That’s a very good life. If you’re interested in Korean food, whether you want to prepare it yourself or just get it in your belly, then consider this a beginner’s course. I’ll use my Korean upbringing as a guide.

Korea is a peninsula, geographically attached to China in the north and surrounded by seas in the Pacific Ocean. It’s where I was born and my parents were born, and generations of my family before my own family of three. Korea’s a country that’s been occupied and fought for at war, and at home. Korea was once ruled by royal dynasties and treasures, before Kim Jong-un and Psy were ever punchlines on Twitter. The Korean royal courts of the earlier centuries dined on the finest foods while paupers barely got by on rice and cabbage, and there’s an addictive k-drama called Dae Jang Geum (The Great Jang-Geum if you want to check it out) all about it. Like, many other peninsulas, Korea’s had to defend its land and preserve its food like it has its culture.

This intro blog won’t touch any kind of “royal” cooking, but serve as an intro to Korean cooking. The culture and history, and not just the ingredients, are the key to appreciating a country’s cuisine. If you’re just into eating, then I can’t fault you for that either. I love to eat.

1. Buy rice. Rice is a staple of Korean cuisine. Koreans aren’t the only ones who live by rice, but we do have story-tale myths about rice so it’s pretty serious. White rice versus brown rice? White rice all the time for me. I’ve recommended starter-size brands of rice at the end of this blog.

I remember when I was nine and my father started dropping massive amounts of weight each week although he ate junk day and night. We discovered he had diabetes. He wasn’t allowed to eat white rice for a long time after that and our family switched to brown rice. I hated it, and so did my dad. He’d always loved American junk food. It’s something he’d never really had until he moved to America from South Korea in 1976. My father grew up very poor compared to my mother, in Seoul. My dad always told a story of how he’d bought a can of 7 Up with his own money when he was a boy, and how strong it had been to his non-Western palate that very first time. So he’d poured the whole can into a bowl of rice and eaten it all, like soup. My mother always laughed at how cute the story was, and my dad had always laughed along and winked at me. That wink meant something more than just cute. That 7 Up meant a lot to him! I’ll never forget that rice story and just how different my father’s upbringing was to my mother’s, mine or my brother’s. I’m glad my dad got to eat all the white rice he wanted again once his diabetes was under control years later. I hope he’s in heaven right now eating all the white rice and 7 Up he wants, just not together ever again.

Rice was a staple for the poor and the rich throughout Korean history, and still is now.

2. Buy a rice cooker. It’s just easier. I’ve grown up with Zojirushi rice cookers all of my life, and I know Amazon’s got some sleek fancy ones on sale. I’ve recommended a few at the end along with the rice. They’re ones my mother used and still use. They’re not fancy, and in fact quite unfancy and low on the price scale for Zojirushi. If you’re into the fancy ones, then more power to you! My mother was never into gadgets and could have made our family’s rice on the stove-top, but it’s a pain in the ass to cook rice on the stove top. You can ask her.

3. Take baby steps. Eating and cooking Korean food should go in stages.

You should pretend you’re a Korean baby eating its first solid foods. My Noah eats Korean food but he’s far from being at the level where I serve him asshole-burning spicy stews and sauces, like I do to my husband Davy. No, Noah right now is eating the simplest-prepared foods which are also healthiest. I sometimes mix some steamed white rice with Korean Sesame Spinach and other simply prepared but “Korean” veggies, similar to a “Baby Korean Bibimbap” and Noah eats it up until the bowl is empty.



Each ingredient in Bibimbap is a good starter Korean food. If Noah can do it, then you can too.

I’ll cover more common ingredients and starter tips in the next in the series!

Always dishing,


I Never Cooked Growing Up

chicken wing

From time to time I get asked about how and when my love for cooking started. I’ll tell you now that food’s always been a love of my life, but my cooking started very late. I never cooked growing up because I was just constantly fed.

My mother never taught me how to cook anything. I’d just watched her. My mother, and father, filled my stomach with most everything I wanted from a very young age. It’s because I was born sickly.

Sickly babies were talked about by everyone in the Korean community, and with feigned sympathy. My mother still purses her lips and shakes her head when she tells me stories of rushing me through the doors of the hospital each time I fell ill.  Not eating was a superstitious sign of looming death in Korean households, and my parents had once or twice feared I’d die because of my weak immune system and appetite.

Anytime I was well again eating happened all the time to keep me full, and strong. Later, food became treats and bribes and love from my parents, who often felt guilty for things out of their control. There were some childhood battles I fought  and won and some that I lost, and some that left me scarred because I had no chance at winning. My parents tried to heal my scars with road trips and plane rides and food from all over the world. They spoiled me, but I was still punished severely when I did something wrong. It was tough Korean love, but there was always good food.

I always sat next to my grandfather at big family dinners, because as the eldest he always got served the biggest and best plate of food. He always gave me what I asked for off his plate. I miss him.

chicken wing

I got fatter as each year passed, but I never cooked any of the food I ate. I never cooked growing up, and never baked cookies with my mother either because I had no interest in the kitchen. My mother never shuttled me in there for instruction, because she wanted me to read as much as I wanted. I read Beverly Clearly and Judy Blume. The Babysitters Club and Sweet Valley High and later all the VC Andrews scandals, and everything in between, I read.

So I never cooked a whole meal myself from scratch until I was 19 and moved out of my parents’ home. Cooking came very naturally to me, and I was lucky. It’s another reason select pothead friends and I got fat when we had the munchies, when I first moved out on my own. I cooked. Disastrous on the waistline, but I learned a lesson.

Growing up I’d merely watched my mother cook all her magic until the day I moved out on my own, but I’d always greedily tasted everything during her cooking process like an annoying chihuahua. In grade school I remember every few pages I’d put my book down and hop into the kitchen. I’d open my mouth wide and my mother would just pop into it a perfect bite of whatever it was she was shredding or smearing at the time, and smile and I’d pop back to the sofa to continue reading.

Even now, as a grown woman, when my mother comes to visit us in Belgium and cooks in my kitchen, I’m always lurking and tasting this and that while she puts our meals together. Noah is now around when I’m in the kitchen, and he insists on tasting everything that I put out of the kitchen. He loves meal time, and snack time, and when we see my mother next he will surely eat everything she prepares again. She will just need to get used to having Noah always in the kitchen because he just wants to be playing where the food is.

I have to build a little fort around him while I cook.


Nowadays in between cooking, I write more than I ever read as a little girl. I cook most every meal on the weekdays at home, and on the weekends we sometimes wing it and order out. Food is important to me, but food with my family is most important to me. Part of me inherited that need to indulge loved ones in food, from my parents. My parents often indulged me out of guilt, but with Noah I’ve yet to feel guilt yet. I just love feeding him.

My closest friends who know me best know that I’m happiest in the kitchen sharing food with people I care about. So my closest friends know that I truly am where I want to be feeding Davy and Noah.

Always dishing,


Forever Weight Loss


I was never obese enough to trigger health concerns, but I was always plump most of my childhood. My parents used food to make me happy. I use food to make others happy now.

When I entered junior high school I was fat. In high school and college I was still fat. Right up until a few year before I entered the Big Brother house in 2003 I was pretty much fat, having hit my peak at 192 pounds in 1999. My size never stopped me from entering contests or playing piano in a gospel band, or leading my senior class in high school as Class President. My confidence was never shattered because my body was thicker than someone else’s.

I guess I was just living in a state of pleasant plumpness.

Yesterday I got asked:


The first time I ever really did something towards weight loss I was 23 years old, and I’d ballooned up to those 192 pounds. I got there after discovering weed when I moved out of my parents’ home at 19. I smoked every day and ate whatever I wanted as late as I wanted, and I never worked out so of course I gained weight. The first year I smoked I got the munchies like an exorcism, and I was making good money so I ate extravagantly. Oink.

The second year into my marijuana discovery I slowed down everything a little bit, but got to my peak weight and hated it. I wasn’t necessarily ashamed of it, but I knew I couldn’t keep gaining weight at that rate. So I dragged my fat Korean ass to my doctor and asked to be put on a weight loss program. My career and love life, both, had hit a point where I had to give a little gas to make better things happen. It was an easy decision for me to start taking better care of my body. I know it isn’t for everyone.

I never had surgery or took any pills, and simply followed a 3-month program of healthy eating and exercise to “cleanse” my system. In those 3 months I nearly died a few times, dramatically of course, because I wasn’t accustomed to strict diet or real cardio. The first two weeks seemed like I was on a fast of lettuce and beans, but thankfully I didn’t have to work out very much while getting guidance from my doctor.

I drop two pounds the first month, and hated everybody from the girl jogging down the street to the guy eating a burger at lunch. I kept going because I knew how lame I’d look giving up a month in, and so when I dropped seven pounds the second month I was relieved I hadn’t given up on the program. I had given up all my hot and cheesy breakfasts and stuck to yogurt and fruit and dry toasts. Lunches were always salads with a healthy protein and sometimes soup. It was no more takeout dinners and instead steamed this and that with plenty of vegetables.

Month three turned out even better results and I was actually enjoying exercise for the first time in my fat life, and my doctor told me I could once again eat some junk every once in a while but in moderation. I continued with the healthy eating and working out. My boyfriend at the time, Jee, and I went on vacation to celebrate and I got called a “fat tub whale” in the pool by a little boy at our hotel. So much for all the progress I had made because that random kid crushed me with his one comment. A kid!

When I returned from fat tub whale vacation I started eating less and working out more. This resulted in my fainting a few times, once on the F train into Manhattan during morning rush hour with Whitney Houston blaring in my ears as I drifted in and out of consciousness. My fellow F-trainers had pulled my lifeless body out onto the platform at the next stop, and I was whisked off to the emergency room. To this day I can’t listen to back-to-back Whitney because it reminds me of that morning.

I realized in the hospital bed that day that I was developing an eating disorder trying to run on as little food as possible while I worked out twice a day. I was 108 pounds that day I fainted on the F train. It was my lowest weight as an adult, and it scared me.

After that incident but before I entered the Big Brother house years later, I was at healthier weights depending on what was going on in my life. I stress-ate in between boyfriends and break-ups. Somewhere in the 130s I remained for years, and when I went on Big Brother 4 I was in the 120s. I left the BB house $500,000 richer and nearly 20 pounds heavier. I stress-ate. I got made fun of, and still get made fun of for it.

If you put yourself on television, then you’re going to be made fun of.

Leaving the house I was tanned and brown and fuller everywhere from my face to ankles, but I didn’t care. I’d won, and I’d return home richer and more motivated to get a gym membership to work my fat ass off. It’s been like that since I left the BB house. I fluctuate the same ten pounds every year, except the year I was pregnant.

I poke fun at people’s weight gain on Big Brother and poke fun at people’s weight loss on Survivor. I’m not an expert on topics of weight, but I will tell you it can’t be easy for GinaMarie right now. If her stories of bulimia are true, then she is probably struggling under the cameras and microphones each day…just like she probably struggles in real life.

Always dishing,



Taste of Belgium Giveaway 2 Winner


I asked last week of my subscribers…

What was your favorite childhood cereal and why?

It was the question to my Taste of Belgium GIveaway 2 in the series where I send you treats from Belgium.

It’s also my way of learning so much about you all, in return, and I enjoy most seeing so many of you take brain to blog and answer! I laughed so much and smirked a lot, and I thank you all for sharing your little slices of childhood.



Thanks Sparky for opening a door into your twisted Sugar Pops world. I’ll find a “Belgian” Raisin Bran-type cereal and send it your way! Please check back to your original comment for details on how to get in touch with me!

Always dishing,



Taste of Belgium Giveaway 2




The first Taste of Belgium Giveaway in May was a huge success, and the winners were and it’s time for another!

Thank you all for being so interactive with me here, and for keeping it a relatively sane forum on which to connect!

Taste of Belgium Giveaway 2 will be OPEN FOR ONE WEEK TO SUBSCRIBERS ONLY, and all you need to do is answer in the comments below this question:


What was your favorite childhood cereal and why?

There’s really no right or wrong answer, just like there’s no right or wrong cereal, and the length of your answer is up to you. The winner will be announced at the end of the one week, and will receive a box of the Belgian version of your winning cereal! Keep in mind there aren’t any crazy-colored cereals here in Belgium but the American “classics” are on the shelves here…

I’m looking forward to hearing your answers and how similar or different the winner finds their Belgian cereal twin!

Please be sure to subscribe to the site before entering your answer below!

Good luck everyone!

Always dishing,


P.S. Thank you to everyone who donates to this site. These giveaways are my way of giving back a little here and there!

Korean Bibimbap Recipe


Ahhhhh, Bibimbap, a dish that gives you just about the perfect bite of Korean goodness in every spoonful. “Bibim” means mixed and “bap” means rice, so literally this dish is called “mixed rice”. Mixed with what? That’s up to you. It will depend on what kind of veggies and/or meat you have handy in your kitchen.

If you’ve had bibimbap before, in a Korean restaurant, it may have been presented in a hot stone bowl so that you could hear the rice sizzling. I prefer to have my bibimbap served that way when I’m eating out, but at home I just make it old school the way my momz always made it.

I will share just exactly how she and I prepared it yesterday for Noah’s Dol. We kept it very simple (with no meat, because we were serving meat separately), keeping in mind what colors we wanted in the dish so our guests could feast with their eyes before scarfing it all down.

My mother and I were preparing enough bibimbap for 7 people, so we had an assembly line going…this photo is mid-assembly.


But the following recipe is designed for two people, so you will need two large bowls for serving.

~ ~ ~


2 cups cooked rice

3 stalks scallion

1 bunch of spinach, rinsed

1 carrot, peeled

½ zucchini

½ pound oyster mushrooms

4 cloves garlic, minced

1 tablespoon sesame oil

1 teaspoon Korean Dashida Beef Stock

1 teaspoon sugar

Olive oil, for cooking

Korean Chili Paste, to taste


2 eggs



1. Prepare your scallion (rinse and chop) and garlic (mince). Set aside.


2. Take your zucchini and slice into thin strips. I inherited my mother’s knife skills so I’m pretty handy with slicing veggies. If you don’t feel as confident, i’d recommend you invest in a quality mandoline (Japanese ones are best in my opinion).


3. Peel your carrot and grate using a mandoline (or by hand into matchstick-sized pieces). I used a mandoline this time, so you may not be able to see as clearly in the photo below that the carrots are grated. But when they’re sautéed later you will be see them separate into perfectly julienned pieces.


4. Take your oyster mushroom and tear them by hand into more pleasantly bite-sized pieces.

OysterMushroom5. Rinse your spinach, then follow my Korean Sesame Spinach Recipe. Set aside.

6. Pre-heat your wok or frying pan over a medium flame then add a tablespoon or so, of olive oil. Add your zucchini and sautée until they start looking limp (about 2 minutes) and salt/pepper, then add some of your garlic and sautée for 1 minute, then add some scallion and sautée for 1 minute.


Divide your zucchini equally into your bowls and set aside.

7.  Using the same pan add some more olive oil, then your oyster mushroom. Follow the same process as your zucchini. Keep your flame on medium at all times so that your veggies don’t lose too much “water” aka nutrients flavor.


Divide your oyster mushroom into your bowls, right next to the zucchini, leaving room for your other veggies.

8. Again, using the same pan, add oil and then your carrots. Again, follow the same process as you did with the zucchini and mushrooms. Add your finished carrots to your bowls.

9. Add your prepared spinach from Step 5 above, and your bowl should looking something like this:


Beautiful to the eye and perfection to the palate. But first…

10. Fry up an egg, as undercooked or overcooked as your tastes dictate. But traditionally, the egg that tops bibimbap tends to be medium-cooked sunny-side up.


11. Finally, add your rice and any Korean chili paste (if your guests are adventurously spicy) on top and serve. If you have any questions as to what kind of rice and preparation, etc. please check out my Momz Fried Rice Recipe for tips!

~ I prefer to serve the bibimbap just as it’s picture above so that my guests can see the love and care and “wtf is in this”. I then go around the table and add as much (or little) rice as they would each like. 

12. Mix everything in your bowl with a spoon. Beginners may have a little trouble and end up tossing veggies all over the place, so the key is to be gentle. Just be sure to mix well so that each spoonful that goes into your mouth has just a little bit of everything.

I’m actually drooling and wishing I had a bowl of this right now. By the way, be sure to use fresh steamed rice!


Always dishing, Jun


Korean Pickled Radish Kimchi Recipe

Korean Pickled Radish Plated

This is a continuation in the series of “banchan” (Korean side dish) recipes. We covered Korean Sesame Spinach in February, if you missed it. Today, we’re going with Korean radish kimchi.

Kimchi’s Korea’s national dish and a staple in every Korean home. It’s like kimchi is literally is stapled to your life if you grew up Korean. I’ll cover “shredded” kind my momz always made…



If you can’t find Korean radish, you can go with daikon radish which is easier to find.


Besides the coloring and size/shape, the Korean radish and daikon radish are different in their texture once pickled. Daikon is softer and a little less crunchy than the Korean radish once prepared. But my momz tells me it’s not a huge difference, so I recommend you use whichever you manage to procure.

At the store, try to pick a radish with not too much damage to the skin and with the greens attached (if you can’t find one with the greens attached it’s no biggie).

~ ~ ~


1 Korean or daikon radish

2 stalks scallion

2 tablespoons Korean Red Pepper Flakes

1 tablespoon salt

1 tablespoon Rice Vinegar (white vinegar is fine too)

1 teaspoon sugar

1 clove of garlic

½ teaspoon Korean Dashida Beef Stock



1. Wash and then peel your radish (potato peeler works fine). Slice your radish like you would a potato for potato chips, but thicker-cut. Then further slice the radish into matchstick-sized strips.


~ If you’re not confident in your knife skills, you can use a mandolin for this step.

2. Once your radish is all sliced into matchsticks, throw them in a large bowl and sprinkle your salt (mixing thoroughly). Set aside.RadishPrep

~ The salt will serve to tenderize the radish and remove any bitterness and excess water.

3. Wash and prep your scallion, then julienne into strips. Most Korean households will chop the scallion into small pieces, but my mother always went with julienned strips. Set aside.

4. Mince your garlic. Set aside.


5. Once your see the radish has “wilted” (10 minutes or so) it’s a sign that you can throw your radish in a colander and drain the excess water in the sink.

DrainedRadish6. Throw your radish back into your mixing bowl and add your vinegar, sugar, dashida beef stock, and your Korean red pepper flakes.


~ This recipe calls for 1 tablespoon of red pepper flakes, but my mother uses more as you can see in the photo above. You can omit the red pepper flakes if spice is not your thing. 

8. Add your scallion and garlic to the bowl.


9. Mix thoroughly, by hand preferably. Always by hand in my kitchen.

Mixed10. Plate and serve with rice and your favorite main dish be it meat or stew.

Korean Pickled Radish Plated


It’s been so long since I’ve had this dish, that I took down one whole plate yesterday with a heaping bowl of white rice. Yumm!

Always dishing,



Momz Korean Rice Cake Soup


Yesterday, my mother made us Korean Rice Cake Soup and it was warmth in our bellies and in our souls. In Korean it’s called Dduk Guk (떡국). Dduk / 떡 means “rice cake” and Guk / 국 means “soup”. Rice Cake Soup.

So it’s a very literal naming of a very traditional dish that used to be prepared primarily on the Korean Lunar New Year. I say “used to be”, because Dduk Guk used be a once a year thing “back then” according to my mother. “Back then” when food was never found in excess and Dduk Guk was considered more of a specialty, as opposed to now where it’s on every Korean restaurant menu.

~ If you’re ever in New York City hung over the morning after NYE partying, get yourself to Koreatown on West 32nd Street. There are a few restaurants every year offering free (yes FREE) Dduk Guk for Koreans and non-Koreans alike!

You’ll find variations of this recipe across the Korean community, but this one I’m sharing here (my momz recipe) is one of the simplest! If you have a Korean / Asian supermarket near you, you should be able to procure your sliced rice cake in the frozen section (they usually come in 2 lb. bags!)



My mother, bless her soul forever and ever, brought me a whole freezer drawerful of sliced rice cake on this trip to Belgium. I am a happy little Korean, for sure.


~ ~ ~


8 – 10 cups of cold water

1 pound sliced rice cake

½ pound ribeye or flank steak

2 egg whites (beaten, add a little salt)

2 egg yolks (beaten, add a little salt)

2 stalks of scallion

2 sheets of roasted seaweed Roasted Seaweed


Sesame oil (or olive oil)



1. Thaw your sliced rice cake. Always thaw your rice cake completely, otherwise you will have very mushy blobs of rice goo by the end of cooking. Once thawed, soak your sliced rice cake in a bowl of water (5-10 minutes) so that they cook more evenly later.

2. Prepare our scallion by washing, cutting off a bit from each end, and chopping into one-inch pieces.


3. Slice your beef into bite-sized strips and set aside.


4. Heat a small frying pan and add oil. Lowering your flame to low, add your beaten egg whites. After one minute, flip and let cook on the other side for one minute. Remove from pan and set aside.

5. Repeat the above step for the beaten egg yolks. Let them cool.


5. Grab a big ass pot and pre-heat over a medium flame. Add 2 tablespoons of your oil and then add your sliced beef. Salt/pepper your beef. Sautée for 3-5 minutes until cooked through then add your cold water. Add salt/pepper to taste.


6. While you’re waiting for your soup to come to boil, your eggs should have cooled down by now so you can slice them into strips. I recommend “rolling” them before slicing, so you can keep everything tidy!


7. Grab your sheets of seaweed and ball them up in your hands, crushing and crumbling them into small bits and pieces.

Shredded Seaweed

8. When your soup has come to a boil, add your sliced rice cake and bring to a boil (and wait until your rice cakes begin to float to the top). Your soup will turn a beautiful milky white.

9. Add your scallion when your rice cakes begin floating to the top (should take approximately 5 minutes). You can taste-test one of your rice cakes…should be more than al dente, chewy and not too mushy!Korean


9. Leave on the stove for one more minute before serving in a deep bowl. Throw the seaweed, white and yellow strips of egg on top (so pretty) and serve!



~ Good news, if you don’t have the time to deal with separating egg whites and yolks, etc. you can always just beat them together in the same bowl and then add the mixture to your pot at the same time as your scallion.

I hope you’ll try this recipe, and see what all the Korean loving is all about!

Always dishing,





7 Ideas in Salad


“7 Ideas in Salad” aka things more exciting than last night’s Big Brother Canada episode…

I realize it must be hard to come up with a sixty-minute show when there are 24 hours of live feeds going on, but last night’s episode was a complete fail. I’d ask for my money back, but I watched it for free on YouTube so…

It’s still way early in the season so we’ll see how things progress.

Update, Aug. 13, 2013: I’d take BB Canada Season One over BB15 any day of any season. The ugly side of Americans is uglier than that of Canadians so far. 

But for now, and in response to a request through My Facebook Page, I am sharing some ideas for salads not Caesar or Chef or “usual” for that matter. I’m a savory and sweet and sour kind of girl when it comes to my salads, and I’ll always use what’s fresh in my kitchen at the time.

All salads contain lettuce even if you can’t see it, because I tend to bury my lettuce with all the other goodness!

1. Tuna and Then Some, Salad

Starting clockwise from 12 o’clock: Grated Carrot, Cucumber, Hard Boiled Egg, Roasted Peppers, Homemade Tuna Salad, Mango


2. Meat Loaf and Then Some, Salad:

Starting clockwise from 12 o’clock: Corn, Tomatoes, Red Onion, Grated Carrots, Dried Cranberries, Hard Boiled Eggs, Homemade Meat Loaf, Sliced Radish, Bleu Cheese


3. Chicken Filet and Then Some, Salad:

Starting clockwise from 12 o’clock: Kiwi, Grated Carrots, Sliced Chicken Filet (store-bought cold cut slices), Cucumber, Tomatoes, Grated Gruyere Cheese, Chopped Scallion, Croutons


4. Chicken Salad and Then Some, Salad:

Starting clockwise from 12 o’clock: Homemade Chicken Salad (with raisins), Sliced Radish, Cheddar Cheese, Tomatoes, Sliced Plum


5. Kielbasa and Then Some, Salad:

Starting clockwise from 12 o’clock: Sliced Apples, Polish Kielbasa (store-bought and sliced), Sliced Pickles, Sliced Endive, Tomatoes, Green Grapes, Grated Carrots, Grated Mozzarella


6. Shrimp Salad and Then Some, Salad:

Starting clockwise from 12 o’clock: Homemade Shrimp Salad, Grated Carrots, Sliced Radish, Bleu Cheese, Tomatoes, Sliced Pickles, Hard Boiled Eggs


7. Where’s The Meat Salad:

Starting clockwise from 12 o’clock: Sliced Red Cabbage, Cauliflower, Broccoli, Red Onion, Tomatoes, Grated Carrots, Radish, Sliced Nectarine, Chopped Scallion



~ I do have more salads, not as many as I have shoes but really the salad combinations are endless!

Always dishing,





Momz Fried Rice Recipe

Finished Fried Rice

Momz fried rice never had any soy sauce in it, but it did have potatoes. Potatoes in fried rice?! Yes. And once you’ve had momz fried rice you will never look at potatoes the same way again.

Finished Fried Rice

There are lots of different kinds of fried rice, with soy sauce or not and with all kinds of veggies and meats and eggs or not. I live on (and stand by) Japanese rice in general, and for fried rice, specifically either Kokuho Rose or Nishiki brands. I do love other kids of rice, basmati and jasmine and long-grain wildness, but I grew up on Japanese rice (or “sushi rice”). Japanese rice is a short-grain rice and is on the stickier side of the world of rice, and this recipe calls for it.

If you are serious about Japanese rice like I am, and you own a rice cooker, then you can skip to the ingredients. If you are new to to it, and you’ll be making your rice on the stove top you should know:

– 1 cup of dried rice will yield two cups of cooked rice, roughly.

– You should always give your rice a good “washing”, at least twice, to remove excess starch and such. You can use a sieve if you’re scared of losing rice in the washing process.

– Per 1 cup of dried rice you will add 1½ cups water, for cooking.

– If you have time, let your rice soak in the water for 10 minutes. The rice absorb the water, helping it to cook more evenly. Then you can throw a lid on your pot of rice (and water) on the stove top.

– Your flame should be on HIGH just until your your rice is boiling, and then knock it down to a low flame for 5-7 minutes.

– Do not open the lid on your pot while your rice is cooking. Your rice will hate you for it. Fight the urge.

– At the end of your 5-7 minutes open the lid and check your rice. If the rice is too dry (or almost burning) then add a little water and stir and cook for a couple of minutes on the low flame, covered. If it’s too watery, then stir and raise your flame a bit and leave on the stove top a couple of minutes, uncovered.

– When your rice is cooked to what you consider perfection, take it off the flame and leave covered for 5 minutes.

~ ~ ~


4 cups cooked rice

2 eggs (beaten)

2 carrots (diced into bite-sized pieces)

2 potatoes (diced into bite-sized pieces)

2 stalks of scallion (chopped)

½ onion (diced into bite-sized pieces)


Vegetable or canola oil



1. Pre-heat your big ass pan / wok over a medium flame before adding about 3 tablespoons or so, of your oil.

2. Once your oil is heated, add your carrots and sautée for 3 minutes. Then add your potatoes and sautée for 3 minutes. Add a dash of salt/pepper.

3. By this time, your carrots and potatoes should be equally tender enough to add your onions and sautée for 3 minutes.



~ Sometimes I prepare all my veggies ahead of time and set aside until meal time. That’s the beauty of fried rice, it’s a dish that can be made up entirely of “leftovers” aka put together last minute.


4. Once your veggies are tender, push them out to the perimeter of your pan and add your beaten eggs right in the middle and begin “scrambling”.



Try your best to cook your scrambled eggs so that it’s separate from the veggies. Don’t beat yourself up (unless you’re into that) if some of your veggies end up in the eggs. It all ends up in your tummy anyway. 

6. Add your rice to the pan and stir-fry for 3 minutes. Add salt/pepper to taste before throwing in your chopped scallion. FriedRiceisReady7. Turn off your flame (which should have been on medium the entire time) and serve it up. Enjoy!

Always dishing,