Eric’s kimchi fried rice with egg yolk from Korean American: Food that Tastes Like Home (page 136) by Eric Kim

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Notes about this recipe

  • pomona on January 11, 2026

    Tasty and quick

  • rmardel on April 27, 2025

    This was fabulous! I like that Kim uses and equal volume of kimchi and rice. I also love the addition of the toasted seaweed and the technique allowing for crispy bits of browned rice and kimchi. I thought it could have used more gochugaru

  • patioweather on January 17, 2023

    Accidentally made this without the kimchi, haha. It was still great. I skeptical about the egg but it worked. I did add bacon, since I had some on hand.

  • KarinaFrancis on September 09, 2022

    A very tasty fried rice, I loved the crispy bits but the Silver Fox wasn’t as keen. Love addition of the toasted seaweed. We added some bacon because…well bacon

  • SheilaS on April 08, 2022

    Love the way the fried rice is patted out in the pan for the last few minutes, resulting in a layer of crispy rice and browned kimchi. Nest time I will dial back a little on the kimchi and increase the gochugaru.

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