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Milk Street Bowtie Hetty McKinnon’s Kimchi and Broccoli Oven-Fried Rice

Hetty McKinnon’s Kimchi and Broccoli Oven-Fried Rice

4 to 6 Servings
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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

Hetty McKinnon’s Kimchi and Broccoli Oven-Fried Rice

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