Kimchi Fried Rice

During our recent Chicago trip, we got together with Tito L's kids and they took us to dinner at this wonderful pan-Asian restaurant called Joy Yee. We had soooo much food and we enjoyed every single dish, from the eggplant, to the chicken wraps, to the bubble milk tea and fruit slushies. J, J, J, and B ordered for us, so unfortunately, I didn't know what any of the dishes were called. But the Kimchi fried rice, served with grilled skewers of shrimp, chicken and mushrooms, stood out in my mind.

I had a stash of Kimchi in the fridge so I thought, why not give it a try...

FRIED RICE with KIMCHI (inspiration by Joy Yee, execution by me)

---don't know it, but I'm a poet

4-5 cups cooked jasmine rice, preferably cooked a day ahead, grains separated

2 eggs, lightly beaten in 2 separate bowls

1 tsp minced garlic

1/2 tsp minced ginger

2 stalks green onion, sliced into pieces

6 stalks garlic chives, cut into 1 inch pieces

1/2 cup dried shimp

4-5 slices cooked ham, chopped into small pieces

3 heaping tablespoons of kimchi

1 cup iceberg lettuce, chopped into smallish pieces

2 tbsp oyster sauce

1/4 cup light soy sauce

1 tsp sugar

1 tsp sesame oil

1. In a bowl, mix together one of the beaten eggs, soy sauce, oyster sauce, sugar and sesame oil. Set aside.

2. In a large wok or non-stick saute pan (which I prefer when cooking fried rice), heat a small amount of oil and cook one egg, making a flat omelette. Chop this into small pieces and set aside.

3. In the same pan, heat some more oil and saute garlic, ginger, and green onions for a minute or so.

4. Add in the chives, ham, dried shrimp and kimchi.

5. Add rice, breaking up the clumps until the grains are separate and mixed well with the other ingredients.

6. Pour in the egg mixture.

7. Mix/stir until egg mixture is thoroughly dispersed.

8. Lastly, add in the chopped egg and lettuce. Stir a few more times.

9. Serve hot.

Thanks J & B and J & J! It was great to spend some time with you guys!