Sheet-Pan Kimchi Fried Rice Recipe (2024)

By Eric Kim

Sheet-Pan Kimchi Fried Rice Recipe (1)

Total Time
45 minutes, plus rice cooking time
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Kimchi fried rice doesn’t need a weeknight makeover — it’s already so easy. But this oven method maximizes the surface area of the dish by using a sheet pan, increasing the potential for that coveted nurungji, or scorched rice. By baking this dish, you can start with fresh rice (no need for day-old), as the dry oven heat draws out the moisture from the moist grains and turns them crispy-chewy, plus the only active cooking required here is stirring together the ingredients. The oven handles the rest, which means no actual stir-frying. Eggs cracked on top, gently baked to silky perfection, are a necessary finish, as the runny yolks sauce the gochugaru-stained rice.

Featured in: Eric Kim’s Essential Korean Recipes

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Yield:4 to 6 servings

  • 2cups uncooked medium-grain white rice
  • ¼cup toasted sesame oil
  • ¼cup gochujang
  • ¼cup napa cabbage kimchi juice, plus 16 ounces kimchi, coarsely chopped (about 2 cups)
  • 3tablespoons soy sauce
  • 2teaspoons granulated sugar
  • Salt
  • 1large onion, cut into medium dice
  • 3tablespoons unsalted butter, cut into small pieces
  • 20grams gim (often labeled as roasted seaweed), crushed
  • 6large eggs

Ingredient Substitution Guide

Nutritional analysis per serving (6 servings)

483 calories; 21 grams fat; 7 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 5 grams polyunsaturated fat; 60 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 13 grams protein; 957 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Sheet-Pan Kimchi Fried Rice Recipe (2)


  1. 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.

  2. Step


    Position a rack in the middle of the oven and heat to 425 degrees.

  3. Step


    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.

  4. Step


    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).

  5. Step


    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.



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Cooking Notes


If you are meal prepping/cooking for one, just skip making the eggs and store the rice. Then, when you are ready to eat, heat one serving on a plate in the oven and add an egg on top once it's hot. Delicious!


I believe 20 grams is accurate. I made this yesterday as directed, but only purchased a 10 gr packet of gim, since I had never tried it before. It's delicious on it's own, but it seemed to get lost amid the flavor of the other ingredients. Perhaps the full 20 grams would have made a difference. BTW gim is also called laver nori, and may be easier to find under that name.


Costco sells 17g packs of “Organic Roasted Seaweed Snack”, it was the perfect amount for this recipe.

Melissa Nuttall

My family loved this! I wanted to use up some mustard greens so I finely chopped them and used as a substitute for the seaweed. Would easily work with kale too to add some veggies to this easy dish.


For extra pizazz (read: pizza-ness), sprinkle shredded mozzarella on top.Can also add whatever protein you have (canned tuna, frozen shrimp, leftover chicken, etc)


Worked a treat for us. But with the amount of rice and kimchi given it was just a dinner for 2 with close to no leftovers.


I didn't add any oil to the pan. There is enough oil coating the rice on it's own.


Slap a piece of american cheese on top to make this recipe even better!

Lisa Beeee

I made this last night (with Eric's finally matured kimchi) and it was amazing. It was a tiny bit spicy for me, so next time I might back off on the gochugang (was perfect for my hardy husband) a wee bit. I've never made kimchi fried rice before, and Eric's lovely video made me bypass other Googled recipes.


I made this with pressed tofu. I also added extra veg - zucchini, cabbage, spinach, shaved carrots. This recipe is versatile and delish the next day warmed up with a freshly fried egg on top.


The ease/flavor ratio here is off the charts. Made exactly as instructed. An incredibly flavorful, easy and inexpensive crowd-pleaser.


This is delicious! I didn’t have toasted sesame oil on hand but did have pecan oil which worked just fine without skewing the flavors. While the amount of salt isn’t specified, I started with 1 tsp, tasted the mixture, added another tsp, tasted again and added one final tsp for 3 total which was perfect. Because we were only have two servings tonight, I only added two eggs and will cook additional when I reheat the leftovers in the oven.

Linda P

This was outstanding! Subbed half the kimchi for steamed bok choy (my partner doesn’t love kimchi) and left out the gochujong as we were out… but it was still so delicious and flavorful. Will definitely make again. And look forward to making the recipe as written next time.


Added some chopped spam and it was *chefs kiss.* Also added some American cheese just after pulling it out of the oven!


I’ve now made this a handful of times and learned it’s a VERY forgiving recipe. Don’t have enough kimchi? No problem. Want more veggies? Throw in whatever you have in dices with onion, even frozen cut veggies (no need to thaw). No onion? I’ve used chopped scallions when I realized my onion was rotting. Don’t have enough gim? No problem, you can even omit it. I also don’t even measure rice - just use what I have as leftover, to fill the mixing bowl. Thanks Eric for this wonderful recipe!!

Simon Greedwell

I really like this, but think it could use a bit more kimchi.


Second time making this, I don’t think I’ll go back to the stovetop fried rice. Love the chewy crispy texture of this! This time I added shredded cheddar with eggs and it’s a perfect addition that lifts up the flavor of tangy kimchi. Reduced sugar to one tablespoon but I think my family could do with even less. Reduced gochujang a bit by about 1/3 of what’s called for but it still works out great. No additional salt needed

Geek Chorus

To make it vegan, I creamed 1/2 and 1/2 tofu with edamame, garlic, ginger--a bit of oat milk to make it adhere togehter, and put that into the divots in the rice for the last 10 minutes. Worked like a charm. My old skillet kimchi rice recipe has garlic as well as onion, and I'll be adding that next time to this one.


This was amazing! Truly one of my fave NYT recipes. Made exactly as is but I added some veg from my fridge that needed to be used up. I didn’t need to add extra salt like the recipe calls for, as my kimchi/soy sauce was enough. The texture of the baked rice is excellent. I’ll be using this technique to make fried rice in the future!


Didn’t have gim so couldn’t use it but I would’ve loved it. Used about half a white onion but added a small bag of frozen mixed veggies (didn’t thaw). About 5 mins before adding eggs, added about 1.5 cups of shredded low-moisture mozzarella. Sauce didn’t need additional salt at all but sprinkled eggs w salt. Love this recipe especially for salvaging overripe kimchi and would totally make again!


Again I see people revolting about cheese so I have to add - I grew up in Korea and I fondly remember this takeout I used to love that had bacon kimchi fried rice baked with a good blanket of mozzarella browned on top. It was a favorite among me and friends. Koreans love this type of melty (and often browned) cheese on top of what you’d consider an “Asian” dish so I’d say try it for yourself and please stop saying Asians don’t eat/like cheese or Asian foods and cheese don’t mix


Made the recipe as called for, plus added shiitake mushrooms and kale with a few more drizzles of gochujang, soy sauce, and sesame oil for the extra veggies. Plated with freshly chopped green onions and sriracha. Delicious!

Michael Read

I added fresh pineapple and my family loved it!


Made this with soup soy sauce and about two cups of day old rice so I halved the other ingredients. The last time I made it the gochujang made it way too spicy so I left it out. I also just cooked the eggs on the stove top- it was a lot easier to control the level of funniness that way. It was so easy and a great way to use up old kimchi or takeout kimchi.

Turd Ferguson

This recipe will make anyone honry! 6/5 stars!

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Sheet-Pan Kimchi Fried Rice Recipe (2024)
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