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Sheet Pan Kimchi Fried Rice with Baked Eggs

Hetty McKinnon

Chef notes

Lately, I’ve been making my fried rice in the oven. Yes, that’s right: “Frying” rice in the oven, on a sheet pan, is not only possible, it actually produces the perfect amount of crisping. As with all sheet pan recipes, it’s the perfect throw-it-in-the-oven dish — simply toss your cold rice with veggies, kimchi and seasonings, spread it all onto a sheet pan and let a hot oven do the "frying" for you. I’ve used Brussels sprouts and carrots as my chosen veggies but feel free to mix this up with whatever you have in your fridge — broccoli, cauliflower, cabbage or kale would also work well. The baked eggs add a touch of luxury, elevating this simple sheet pan dinner (or breakfast!) into a dinner party-worthy dish.


  • 4 cups (24 ounces) cooked rice (preferably cold and cooled overnight in the fridge)
  • 1 shallot, finely sliced
  • 5 ounces Brussels sprouts, finely sliced
  • 1 medium carrot, peeled and finely sliced
  • 1 cup (7 ounces) kimchi
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons tamari or soy sauce
  • kosher salt
  • white pepper
  • 4-6 large eggs
  • 2 teaspoons sesame oil
  • 2 teaspoons white sesame seeds, toasted
  • 2 scallions, finely sliced



Preheat the oven to 450˚F.


In a large bowl, add the rice, shallot, Brussels sprouts, carrot, kimchi, oil, tamari and 1 teaspoon of salt. Season well with white pepper and mix everything together well, making sure to break up the clumps of rice.


Spread the rice mixture onto a sheet pan and roast for 15 minutes. Take the pan out of the oven and toss the rice with a metal spoon or spatula. Break the eggs onto the rice, spacing them apart evenly, and season them gently with salt. Place the pan back into the oven and roast for another 7-8 minutes, until the egg whites are just set and the yolks are still soft.


Drizzle the rice with sesame oil, scatter with sesame seeds and top with scallions. Serve immediately.