CULTURAL RECIPES: Kimchi Fried Rice — Japan

In 1994, while working at the Ministry of the Economy—then considered the “think tank” of the Public Service—I was selected to attend a two-month training program in Japan. The course was titled “Making Your Country Attractive for Investment,” and in those days, traveling to the other side of the world felt surreal.

My mother was amazed by the opportunity, but I believe the person who felt the deepest pride was my beloved Uncle Carlie.

After more than 18 hours of flying, I finally landed in Tokyo. One of my earliest memories was seeing the National Diet of Japan as my taxi approached—an absolutely majestic sight.

Japan gifted me countless unforgettable experiences.

I fondly remember:

1. the beautiful Bento boxes in traditional restaurants

2. the deeply moving visit to the Hiroshima Peace Memorial Museum

3. the delicate paper cranes symbolizing hope and humanity

4. the impeccable courtesy of service providers

   
   

Their gratitude alone could transform your spirit. When ordering food, I would hear “Domo arigato gozaimasu.” During the transaction—“Domo arigato gozaimasu.” After receiving the food—“Domo arigato gozaimashita.” Gratitude, expressed with sincerity, echoed through every interaction.

I also experienced the Shinkansen (the iconic bullet train), visited Tokyo Disneyland, explored Kobe (which was devastated by a major earthquake shortly after my return), and prayed at the Suitengu Shrine.

And after weeks of walking, healthy eating, and exploring Japan’s hilly terrain, I returned home 20 pounds lighter—only to be blessed with beautiful news: my nephew Stephen had entered the world on the very same day.

Here’s a recipe inspired by those unforgettable months:

🥘 Kimchi Fried Rice — Recipe

Ingredients

2 tbsp vegetable oil

2 large eggs

2 cups jasmine rice

1 chive

2 tbsp soy sauce

1 small tin cabbage kimchi

Pinch of salt

Equipment

Non-stick frying pan · Small bowl · Pot spoon · Whisk · Decorative bowl · Knife · Rice cooker

Method

1. Boil the rice in a rice cooker using 3 cups of water for 2 cups of rice. Add salt to taste. Let cool for 5 minutes.

2. Heat the oil in a frying pan.

3. Beat and lightly whisk the eggs.

4. Chop the chive diagonally, keeping the green and white parts separate.

5. Add the white part of the chive and the whisked eggs to the pan and scramble quickly.

6. Stir in the jasmine rice and add soy sauce, ensuring every grain is coated.

7. Add the kimchi and stir for 1 minute.

8. Serve in a decorative bowl and garnish with the green chive.

Fun Fact:

In Japan, the national legislature is called the National Diet.