Sheet Pan Kimchi Fried Rice with Baked Eggs Recipe

Name: Sheet Pan Kimchi Fried Rice with Baked Eggs Recipe
Ingredients: 4 cups (24 ounces) cooked rice (preferably cold and cooled overnight in the fridge); 1 shallot, finely sliced; 5 ounces Brussels sprouts, finely sliced; 1 medium carrot, peeled and finely sliced; 1 cup (7 ounces) kimchi; 1/4 cup extra-virgin olive oil; 2 tablespoons tamari or soy sauce; kosher salt; white pepper; 4-6 large eggs; 2 teaspoons sesame oil; 2 teaspoons white sesame seeds, toasted; 2 scallions, finely sliced

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“Frying” rice in the oven, on a sheet pan, is not only possible, it actually produces the perfect amount of crisping.

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Ingredients

4 cups (24 ounces) cooked rice (preferably cold and cooled overnight in the fridge)
1 shallot, finely sliced
5 ounces Brussels sprouts, finely sliced
1 medium carrot, peeled and finely sliced
1 cup (7 ounces) kimchi
1/4 cup extra-virgin olive oil
2 tablespoons tamari or soy sauce
kosher salt
white pepper
4-6 large eggs
2 teaspoons sesame oil
2 teaspoons white sesame seeds, toasted
2 scallions, finely sliced