Sheet Pan Kimchi Fried Rice

Name: Sheet Pan Kimchi Fried Rice
Ingredients: as needed Cooked rice (about 2 cups); 1 jar/amount as desired Kimchi; 1 large Yellow onion; 2 tbsp Red chili paste (Gochujang); as needed Kimchi juice (brine from the jar); as needed Sesame oil; 1 tsp Soy sauce; to taste Sugar; as desired Roasted seaweed (Gim); as needed Butter

10 ingredients · 5 steps · from Tamron Hall Show

Ingredients

as needed Cooked rice (about 2 cups)
1 jar/amount as desired Kimchi
1 large Yellow onion
2 tbsp Red chili paste (Gochujang)
as needed Kimchi juice (brine from the jar)
as needed Sesame oil
1 tsp Soy sauce
to taste Sugar
as desired Roasted seaweed (Gim)
as needed Butter

Watch the original video

Steps

Boil the rice for about 20 minutes, then take it off the heat, cover it, and let it sit for 10 minutes to achieve perfect texture.
In a bowl or on the sheet pan, combine the cooked rice with kimchi, yellow onion (chopped), red chili paste, kimchi juice, sesame oil, soy sauce, sugar, and roasted seaweed.
Stir all ingredients together until well combined. Note: The recipe mentions adding butter to the sheet pan for flavor/non-stick purposes before baking.
Transfer the mixture to a sheet pan (or use the pre-prepared sheet pan).
Bake in the oven for 20 minutes, or until heated through and slightly crispy.

Recipe extracted by Foodle from “Eric Kim’s Sheet-Pan Kimchi Fried Rice Is A Fun Twist on A Classic Dish” by Tamron Hall Show. Quantities follow the video and may be approximate — watch the original for technique.