When cookbook author Hetty McKinnon wants stir-fry on a hectic weeknight, she doesn’t fuss with a wok, she cranks up her oven. Her Tuesday night hack for stir-fry is baking it on a sheet pan. Not only is it easier, but the pan’s larger surface area does a great job of crisping the rice. “The joy of the sheet pan is just being able to close the door and walk away,” says McKinnon, founder of food magazine Peddler Journal. To make our version, mist a rimmed baking sheet with cooking spray. In a large bowl, combine 4 cups cold cooked white rice, 1 pound broccoli florets (cut into bite-size pieces), 1 medium carrot (peeled and thinly sliced), the thinly sliced whites of 1 bunch scallions and 3 tablespoons neutral oil. Mix well, then spread evenly on the prepared baking sheet. Bake at 475°F until the vegetables begin to brown, about 20 minutes. In a medium bowl, stir together 2 cups drained napa cabbage kimchi (roughly chopped) plus 2 tablespoons kimchi juice, 3 tablespoons soy sauce and 1 tablespoon toasted sesame oil. Remove the baking sheet from the oven, pour the kimchi mixture evenly over it, then use a spatula to scrape and stir well. With the bottom of a 1⁄2-cup dry measuring cup, make 6 evenly spaced wells in the rice mixture. Crack 1 egg into each well, mist the eggs with cooking spray and sprinkle with kosher salt and black pepper. Bake until the egg whites are set but the yolks still wobble when the baking sheet is jiggled, 6 to 8 minutes. Cool for a couple minutes, then sprinkle with the thinly sliced scallion greens and sesame seeds. Serve with soy sauce for drizzling.
Foraging with Alexis Nikole Nelson.