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
 425 F/218 C.

 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

 Uncle Dirty Dave's Archives

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