MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sheet-Pan Kimchi Fried Rice
Categories: Rice, Vegetables, Sauces
Yield: 5 servings

2 c Uncooked medium-grain white
- rice
1/4 c Toasted sesame oil
1/4 c Gochujang
1/4 c Napa cabbage kimchi juice;
+=PLUS=+
16 oz Kimchi; coarse chopped
3 tb Soy sauce
2 ts Granulated sugar
Salt
1 lg Onion; in medium dice
3 tb Unsalted butter; in small
- pieces
20 g Gim (often labeled as
- roasted seaweed); crushed
6 lg Eggs

Place the rice in a sieve and rinse it under cold
running water, shaking constantly, just a few seconds.
Add the rinsed rice and 2 cups cold water to a rice
cooker or medium pot and soak for 10 minutes. If using a
rice cooker, turn it on and cook rice until soft and
fluffy. If using a pot, bring the water to a simmer over
high heat, then reduce the heat to very low, cover and
continue simmering, without peeking, for 20 minutes;
remove the pot from the heat and let the rice finish
steaming, still covered, until the grains are soft,
distended and a little shiny, about 10 minutes. Uncover
your cooked rice, fluff with a fork and set aside.

Position a rack in the middle of the oven and set to
425ºF/218ºC.

In a large bowl, whisk together the sesame oil,
gochujang, kimchi juice, soy sauce and sugar. Season
generously with salt, then stir in the chopped kimchi
and onion. Add the cooked rice, butter and seaweed and
stir to combine. Taste and adjust seasoning with salt.

Transfer the rice mixture to a large rimmed sheet pan
and spread out loosely. Bake until the top of the rice
is crispy and chewy but not burned, 25 to 30 minutes,
opening the oven door halfway through (to check on it,
but also to let excess moisture out during the cooking).

Remove the pan from the oven. Using a spoon, create 6
shallow depressions in the rice. Crack the eggs into the
depressions and place the pan back in the oven until the
egg whites have just set, 3 to 6 minutes. Serve
immediately, while the eggs are still runny.

By: Eric Kim

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

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