Sheet Pan Kimchi Rice
A crispy, oven-baked version of traditional Korean fried rice that develops a golden crust on a single baking sheet.
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Ingredients
- 4 cups Cooked jasmine rice (day old)
- 1 1/2 cups Napa cabbage kimchi, chopped
- 1/4 cup Kimchi juice
- 2 tablespoons Gochujang (Korean chili paste)
- 2 tablespoons Toasted sesame oil
- 1 tablespoon Soy sauce
- 3 cloves Garlic, minced
- 4 slices Bacon or pancetta, diced(optional)
- 3 whole Scallions, sliced
- 4 whole Large eggs
- 1 sheet Roasted seaweed (gim), shredded(optional)
Instructions
- 1
Preheat your oven to 425°F (220°C) and lightly grease a large rimmed baking sheet with oil.
- 2
In a large mixing bowl, break up the cold rice and combine it with the chopped kimchi, kimchi juice, gochujang, sesame oil, soy sauce, and minced garlic.
- 3
Spread the rice mixture in an even, thin layer across the prepared baking sheet, pressing down firmly with a spatula to encourage browning.
- 4
If using bacon, sprinkle the diced pieces evenly over the top of the rice.
- 5
Bake for 20 minutes, then remove from the oven and toss the rice slightly, re-pressing it down to ensure different parts get crispy.
- 6
Use a spoon to create four small wells in the rice and crack an egg into each well.
- 7
Return the pan to the oven for 5-8 minutes until the egg whites are set but the yolks remain runny.
- 8
Garnish with sliced scallions and shredded seaweed before serving directly from the pan.
Nutrition per Serving
415
Calories
14g
Protein
58g
Carbs
15g
Fat
4g
Fiber
5g
Sugar
890mg
Sodium
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