sheet pan pineapple fried rice

 
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the countdown to my trip officially starts now. t-7 more days until i can frolic in the streets of new york and see my closest friends! being the obsessive planner that i am, i created a spreadsheet of how i plan to spend every waking hour on my holiday break. the top things on my list: holding my friend emily’s newborn baby, isabel mei, or having a quiet thanksgiving dinner in a cabin in the woods. my stomach hurts and my heart flutters just at the thought of being back in new york city.

for lunch today, i took the last remaining bits of the gamja tang i made and used the broth, meat, and vegetables for the base of a soulful fried rice. just so you know, if you actually plan on making gamja tang and storing the rest away for more than a day, i highly recommend the following pro gamja tang storage tips:

  • remove as much vegetable (napa cabbage and potatoes) from the pot. the vegetables will soak up the $$$ broth and you will be v v v sad. so store them separately! :)

  • the broth and meat can hold up in the fridge for a week+ since the fat congeals, which in turn preserves and allows the broth to stay in good shape for a lot longer than you think. if it looks gelatinous, it hasn’t gone bad! all you need to do is throw it back on the stove, reheat, and it’ll turn back into that delicious stew you once knew.

my mom called me last night and asked if i planned on consuming the entire pot of stew to myself. and the answer is, duh. i mean, i won’t have it all in one sitting, but over the course of a few meals, it’s really not that challenging to chip away at something that is so comforting and hearty. when it came down to the last centimeter of broth in the pot, there were delicious remaining bits of “dregs” (an SAT word i learned and never used again until now) chock full of stewed pork meat, collagen, and spices packed with so much flavor. that centimeter would have been a sad portion for another gamja tang serving, so i thought to use it to flavor the base of a fried rice!

…and it’s going to be a pineapple fried rice of course. pineapple is my absolute faaaavorite fruit in the whole entire world (peep the pineapple accessory on my dutch oven) and i’m always so delighted when it’s served in a savory way like in chinese/thai fried rice or served as a cold slaw with pulled pork. my mom told me that pineapple also helps digest protein, so i in fact did it for #health.

and the sheet pan? i did it for the crisp. you can do this on your frying pan, but the sheet pan has so much more surface area to flatten the rice out as much as possible to get even more crispy rice. that is all!

xo, christine

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sheet pan pineapple fried rice

with gamja tang remainings

ingredients

main ingredients

3 tablespoons olive oil

2 tablespoon minced garlic

2 cups stewed gamjatang vegetables

2 cups cooked white rice

1 cups cooked purple rice

1 cup gamjatang dregs

2 cups chopped fresh pineapple

1/2 cup of gim (roasted seaweek)

1 tablespoon sesame seed oil

1 tablespoon sesame seeds

notes

  1. preheat oven to 375 f degrees. drizzle 1 tablespoon of olive oil onto a small sheet pan. set aside

  2. heat medium frying pan up up to medium high heat. add 2 tablespoons of olive oil, heat up for a few seconds, and add minced garlic and stewed gamjatang vegetables. cook until most liquid has cooked off.

  3. add white and purple rice and sauté until evenly coated with gamjatang vegetables. add 1 cup of gamja tang dregs, continue to sauté and stir until rice is evenly coated.

  4. add in pineapples, gim, and sesame oil and give a good stir

  5. lay out flat onto sheet pan and place in oven for 20 minutes until the rice has crisped up. watch it closely or it can burn!

  6. remove from oven, sprinkle with sesame seeds and serve hot. mmmmmmmm~

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