Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Hetty McKinnon’s Kimchi and Broccoli Oven-Fried Rice
This recipe is free for a limited time. 12 WEEKS FOR $1 TO ACCESS EVERY MILK STREET RECIPE. Learn More.
This unique method of making fried rice comes from Hetty McKinnon, Sydney native turned Brooklynite, cookbook author and creator of Peddler Journal. It’s a terrific way to use up a jar of cabbage kimchi, but it’s also a delicious reason to buy kimchi if you don’t already have some on hand. Cooked rice that’s fully chilled is best for making fried rice because the grains won’t turn mushy when heated. Steam, cool and refrigerate some in advance if you can; otherwise store-bought already cooked rice is an option. We particularly like the stickiness and chew of short- or medium-grain rice, but regular long-grain is fine, too (don’t use jasmine or basmati—the grains are too delicate).
4 to 6
Servings
Tip
Don’t forget to coat the baking sheet with cooking spray—even if your baking sheet is nonstick—to prevent the rice from sticking. To keep the heat in the oven, don’t leave the oven door open as you add the kimchi mixture and eggs to the rice mixture on the baking sheet.
4 cups cold cooked white rice
1 pound broccoli florets cut into bite-size pieces (about 4 cups)
1 medium carrot, peeled and thinly sliced on the diagonal
1 bunch scallions, thinly sliced, white and green parts reserved separately
3 tablespoons grapeseed or other neutral oil
2 cups drained napa cabbage kimchi, roughly chopped, plus 2 tablespoons kimchi juice
3 tablespoons soy sauce, plus more to serve
1 tablespoon toasted sesame oil
6 large eggs
Kosher salt and ground black pepper
Sesame seeds, toasted, to serve
Ingredients
-
4
cups cold cooked white rice
-
1
pound broccoli florets cut into bite-size pieces (about 4 cups)
-
1
medium carrot, peeled and thinly sliced on the diagonal
-
1
bunch scallions, thinly sliced, white and green parts reserved separately
-
3
tablespoons grapeseed or other neutral oil
-
2
cups drained napa cabbage kimchi, roughly chopped, plus 2 tablespoons kimchi juice
-
3
tablespoons soy sauce, plus more to serve
-
1
tablespoon toasted sesame oil
-
6
large eggs
-
Kosher salt and ground black pepper
-
Sesame seeds, toasted, to serve
Directions
-
01Heat the oven to 475°F with a rack in the upper-middle position. Mist a rimmed baking sheet with cooking spray. In a large bowl, combine the rice, broccoli, carrot, scallion whites and neutral oil. Mix, breaking up any clumps of rice, until evenly coated with the oil. Distribute in an even layer on the prepared baking sheet and bake until the vegetables begin to brown, about 20 minutes.
-
02Meanwhile, in a medium bowl, stir together the kimchi and juice, soy sauce and sesame oil.
-
03Remove the baking sheet from the oven (close the oven door). Pour the kimchi mixture evenly over the rice mixture, then use a spatula to scrape and stir until well combined. With the bottom of a ½-cup dry measuring cup, make 6 evenly spaced wells in the rice mixture. Crack an egg into each well, mist the eggs with cooking spray and sprinkle with salt and pepper.
-
04Return the baking sheet to the oven and cook until the egg whites are set but the yolks wobble when the baking sheet is jiggled, 6 to 8 minutes. Cool for a couple minutes, then sprinkle with the scallion greens and sesame seeds. Serve with soy sauce for drizzling.
Shop the Milk Street Store
