Kimchi fried rice with tuna fish topped with fried egg

LAZY is my new last name. (Valen Lazy… sounds like ‘Very Lazy’, hahaha!) Sorry again for not updating this blog for… let me check…  more than a month! 😛

Yah, I know, my mind has wandered off somewhere, doing other petty little things, spending my time and life (as well as money) away in hobby projects, make-money plans not making any money, blah blah blah… In short, not doing well. Hahaha!

So when you feel bad and down, you tend to remember the things or people that you have neglected, for example, this blog. Hahaha! So, here I am, visiting my own blog and realized that I have some photos of easy home cooked food sitting in the hard disk that have yet to be blogged about.

So today I would like to share a very simple recipe, that by even looking at the photo right now makes my mouth water (it’s dinner time soon la). :)~~~~

Introducing Valen Lazy’s Kimchi Fried Rice with Tuna! 😛

(Actually, I saw a Korean woman cooking this on YouTube, and that’s how I got the recipe.)

kimchi fried rice

Can’t remember if I wrote about this in my old blog, but what the heck, it’s so yummy that I think I should write about it twice! Especially it has a fried egg topping this time, hehehe.

I don’t know, perhaps not every one will like this recipe because not every one loves kimchi. Anyway, here’s how it is done, so simple it only requires 5 main ingredients:

  1. Ready-made kimchi bought from Jaya Jusco supermarket (or any other supermarkets)
  2. Rice (preferrably cooked the day before and chilled over night)
  3. Chopped garlic
  4. An egg (or two if you dare to challenge your cholesterol level!)
  5. A can of flaked tuna fish in water.


  1. Saute chopped garlic in hot oil until fragrant in the wok.
  2. Add tuna fish (water drained).
  3. Add kimchi for as much as you like :p. Don’t forget to add in the red, hot spicy juices, too.
  4. Stir fry ingredients well until fragrant.
  5. Add rice. Mix well, i.e. all rice appears reddish, do not want chunks of red and chunks of white. (This is the time to exercise your arm. :> )
  6. You can taste the rice and see if any salt or pepper is needed.
  7. Remove kimchi and tuna fried rice from the wok. Fill a bowl with the rice, overturn the bowl on a plate so that the rice will come out in a, well, overturned bowl shape. Haha!
  8. Fry an egg. Lay the fried egg on top of the rice.

Voila! Beautiful kimchi and tuna fried rice ready to be served! :)

p.s. don’t ask me how many cloves of garlic or how much kimchi are needed… Seriously, I don’t remember, haha! Well, it all depends on your personal taste preference and, ahem, cooking experience, okay? 😛

Oven baked chicken wings recipe – not-so-buffalo after all

Not-so-buffalo baked chicken wings
Not-so-buffalo baked chicken wings

I was looking for recipes for oven baked chicken wings to serve my guests during a Chinese New Year get-together, and I found a couple of baked buffalo chicken wings recipes from the internet. I modified one of them, and the result I got was this not-so-buffalo baked chicken wings, haha!

If you want a recipe to make buffalo wings without all the frying, below is the original recipe that I based on:

3/4 cup flour
1/2 teaspoons cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon salt
20 chicken wings
1/2 cup melted butter
1/2 cup hot pepper sauce

1. Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.


What I did with the recipe was I replaced 1/2 cup of hot pepper saucee with HP barbeque sauce, and used only perhaps1-2 tablespoon of hot pepper sauce, considering there were kids on my guest list. That’s why the wings didn’t turn out to be as red as I saw from the photo shown on It may also partly due to how I prepared the wings. Instead of dipping the wings into the sauce, I actually brushed the sauce on top of the wings before sending them into the oven. I was afraid that the sauce might not be enough. 😛 Anyway, it did turn out to be absolutely delicious! :)

I love the garlicky taste (garlic powder is so convenient!), and a hint of spiciness that even kids can accept. At parts of the wings that were not brushed enough with the sauce, the skin was actually crispy, the effect was like an oil-fried chicken wing. Now I know the secret to making crispy chicken wings without frying! :)

Perhaps the next time I use this recipe again, I would use drumlets instead of the full chicken wings for convenience sake. I would also put a lot more hot pepper sauce, provided all the eaters are adult. And just last week, I had buffalo wings at the Chilli’s, so now I know how buffalo wings should taste like. 😉

3 Weeks without a post – sorry!

Actually I have a lot to share, including a couple of baking recipes that I used to serve my guests during Chinese New Year. But, again, life’s busy after CNY (for what I’m not too sure, ha!), and I just came back from a holiday in Langkawi Island last week!

I have got the photos stored in my laptop now, but I’m too tired to write a long post or to recall the ingredients and method of my recipes, so I think I shall leave it till tomorrow — my altered baked buffalo wings recipe! :)

While I can feel that Mr SleepyHead is knocking on my door now *yawn* it’s not bed time for me yet. The washing machine is running and no matter what I will have to get the clothes hung up tonight.

Welcome to the life of a housewife…