Kimchi Fried Rice with Fried Egg

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This is so good. My first experience with Kimchi. Thanks.

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This is a very good dish, BUT the recipe as written needs modifications. 5 Tbs of oil for one serving? Oh, come on now....that's 600 calories of oil for 1 person. I used spray oil to saute the onion, garlic and kimchi in and it browned nicely. I also only used 1 Tbs of oil to steam both eggs in and probably could have used spray oil for the eggs as well. 1 c. of rice is really too much for one serving. 2 c. of rice nicely serves 3 people. With these changes, it's a keeper.

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This recipe was delicious. The kimchi flavor was mellowed out during the cooking process. My family really loved this recipe, it was something special as opposed to just plain rice. It is now a favorite in my household.

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Thank you to the previous reviewers for their suggestions. Also saw this being made on tv. Lightly browned the onions, added the kimchi and garlic together. No salt. Let the soy sauce do that portion of the seasoning. My rice was basmati, worked fabulous! Finished the recipe as written.

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I saw Chef Turschen make this recipe with Ina this morning and it sounded delicious so I gave it a try for dinner. It was great, but the recipe needs tweaking. Don't add any salt to the dish. Plenty of salt comes from the kimchi and the soy sauce. Don't add the garlic at the same time as the onion as it burns before the onion is done; toss it in a minute before the onion is cooked. Fry the egg at medium-low heat, not high to avoid overcooking. If you don't have a very sharp knife, finely chopping the kimchi will be a chore. Don't go to all this trouble to make one portion. Triple the recipe and have plenty for leftovers!

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Ina why have you never "heard" of kimchi before this episode!? Thank yer! Delicious recipe as per usuals! Xo

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The rice is wonderful. The egg makes it. don't overcook. You want a runny yolk. I'd make this again in a heartbeat.

As for the comment by VKostelnik as to the amounts - the recipe is for one serving. On the show, the chef made two servings. The recipe is correct as printed. Simply double it and you have what was made on the show.

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PS: I really think you need to use a nonstick pan or wok, or maybe a well-seasoned iron skillet. I didn't and had a lot of sticking, so maybe didn't cook it as long as necessary.

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I'm a native Korean and a chef. This recipe is surprisingly authentic. I like to add crispy pork belly or bacon (or crisped spam and finish with a drizzle of butter for extra richness. Top with roasted sesame seeds. Hooray for Korean food in America at last.

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Made this dish last night and it was just great. I have never cooked with kimche and kinda live in the sticks, so when I couldn't find kimchee I went to the local Korean dive and bought some from them. Also didn't have any Korean seasoning so just left it out, but Srirachaas sounds good. I also left out the egg as we had it with some steel head trout. But no difference-the rice was wonderful, spicey but not overly so. I agree that next time I will double the recipe. It's way too good to just have for 1 night.