Kimchi “Fried” Rice
Our summer sheet pan series continues with this spicy dinner delight. This kimchi “fried” rice is baked on a sheet pan for the crowds to enjoy. It’s the perfect dinner to throw together at the last minute!
4 cups of cooked white rice
1 ½ cups prepared kimchi
One standard bunch of green onions, thinly sliced
1 lb shrimp, shells off and cleaned
1 tbsp ginger paste
2 tbsp gochujang sauce
2 tbsp sesame oil
6-8 eggs
Furikake, cilantro, kewpie mayo, sriracha for garnish
Directions:
In a big mixing bowl, combine rice, kimchi, green onions, and shrimp. Add in ginger, sesame oil and gochujang sauce. Mix until all ingredients are well combined. Spread rice mixture on an 11x18 (give or take a few inches depending on your standard sheet pan) sheet pan. Make indents into the rice with the back of a spoon, then add an egg into each one. Bake at 415 degrees for 15-20 minutes until egg is cooked to your liking. Top with furikake, cilantro, and add on some kewpie mayo and sriracha if you’d like! Eat right away.
