Subj : Feed a Crowd - 14
To   : All
From : Dave Drum
Date : Sun Jan 01 2023 18:21:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sheet-Pan Kimchi Fried Rice
 Categories: Rice, Vegetables, Sauces
      Yield: 5 servings
 
      2 c  Uncooked medium-grain white
           - rice
    1/4 c  Toasted sesame oil
    1/4 c  Gochujang
    1/4 c  Napa cabbage kimchi juice;
           +=PLUS=+
     16 oz Kimchi; coarse chopped
      3 tb Soy sauce
      2 ts Granulated sugar
           Salt
      1 lg Onion; in medium dice
      3 tb Unsalted butter; in small
           - pieces
     20 g  Gim (often labeled as
           - roasted seaweed); crushed
      6 lg Eggs
 
  Place the rice in a sieve and rinse it under cold
  running water, shaking constantly, just a few seconds.
  Add the rinsed rice and 2 cups cold water to a rice
  cooker or medium pot and soak for 10 minutes. If using a
  rice cooker, turn it on and cook rice until soft and
  fluffy. If using a pot, bring the water to a simmer over
  high heat, then reduce the heat to very low, cover and
  continue simmering, without peeking, for 20 minutes;
  remove the pot from the heat and let the rice finish
  steaming, still covered, until the grains are soft,
  distended and a little shiny, about 10 minutes. Uncover
  your cooked rice, fluff with a fork and set aside.
  
  Position a rack in the middle of the oven and set to
  425ºF/218ºC.
  
  In a large bowl, whisk together the sesame oil,
  gochujang, kimchi juice, soy sauce and sugar. Season
  generously with salt, then stir in the chopped kimchi
  and onion. Add the cooked rice, butter and seaweed and
  stir to combine. Taste and adjust seasoning with salt.
  
  Transfer the rice mixture to a large rimmed sheet pan
  and spread out loosely. Bake until the top of the rice
  is crispy and chewy but not burned, 25 to 30 minutes,
  opening the oven door halfway through (to check on it,
  but also to let excess moisture out during the cooking).
  
  Remove the pan from the oven. Using a spoon, create 6
  shallow depressions in the rice. Crack the eggs into the
  depressions and place the pan back in the oven until the
  egg whites have just set, 3 to 6 minutes. Serve
  immediately, while the eggs are still runny.
  
  By: Eric Kim
  
  Yield: 4 to 6 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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