I grew up with kimchi in the fridge and rice in the cupboard, without a jar of peanut butter or jelly in sight. Eventually I dreamed of paella, fell in love with French butter, and won’t ever eat a factory egg again. Memories of Korean dishes cooked at home or eaten in restaurants are mashed together with my growth as a chef and long mornings as a teenager watching PBS cooking shows in this fried rice—I call it vice—of my dreams.
*Our nutrition data includes all sauces, dressings, condiments, and garnishes included with a dish. If you have specific concerns about sodium, fat, or overall calories, know that we often serve these items on the side so you can add them to taste or leave them out, if you like.