Kimchi Fried Rice will always have a special place in my heart. While in graduate school in Philadelphia, one of my favorite restaurants to eat was Sampan. Located in the heart of Center City, it serves up delicious modern, Asian inspired dishes. They have an amazing Happy Hour, where most entrees and bites were $6. For a broke grad student you could eat like a King!

My favorite was the Kimchi Fried Rice. It had shrimp, shallots, and luscious poached egg on top. At times when I miss Philly, or long for comfort I make my own Kimchi Fried Rice at home. This recipe is easily adaptable and depending on your tastes you can add different chopped vegetables and proteins from bacon to Spam.

Its one of my favorite meals after a long day ready in under 20 mins. Recipe adapted from Omnivore’s Cookbook.

INGREDIENTS

For Rice

• 1 tablespoon vegetable oil , separated

• 1 cup kimchi , chopped

• 1/2 yellow onion , large diced

• 2 green onions , bias sliced

• 3 cups leftover cooked rice

• 1 teaspoon sesame oil

• Fried egg (optional)

• Shredded crispy seaweed sheet (optional)

For Sauce:

• 1/4 cup kimchi juice

• 1 tablespoon gochujang (or can substitute Siracha)

• 2 teaspoons sesame oil

• 1/2 teaspoon soy sauce

Preparation

• Before chopping the kimchi, squeeze out the excess juice into a small bowl. If it is less than 1/4 cup, add some juice from the kimchi jar.

• Combine the rest of the sauce ingredients in the bowl with the kimchi juice. Mix until the gochujang is incorporated, mashing it against the bowl to break it up.

• Heat a large skillet over medium-high heat and add 2 teaspoons of vegetable oil. Add the kimchi, onions, and whites of the green onions. Stir fry for 30 seconds to release the fragrance.

• Break apart the rice and add it to the pan. Drizzle in the remaining 1 teaspoon of vegetable oil. Stir, chopping the rice into separated grains as you cook. Cook and stir occasionally, until the rice begins to crackle, 1 to 2 minutes.

• Add the sauce. Stir to incorporate the sauce so all the grains are evenly coated. Let the rice cook for another minute or so to crisp up the bottom.

• Turn off the heat, then add the sesame oil and green onion tops. Toss to mix well. Serve hot topped with a fried egg and shredded seaweed, if using.