Name: Kimchi Fried Rice
Yield: 4 Servings
Ingredients: 3 garlic cloves, thinly sliced; 2 tablespoons pine nuts; 1½ cups basil leaves; ½ cup parsley leaves; 2 ounces Parmesan, finely grated; 3 tablespoons olive oil; Kosher salt; ½ cup ¼-inch pieces fresh pineapple; ¼ cup ¼-inch pieces peeled Granny Smith apple; 2 tablespoons ¼-inch pieces celery; 1 tablespoon finely chopped jalapeño; 2 teaspoons olive oil; 1 teaspoon Champagne vinegar; 1 teaspoon yuzu juice (optional); Dash of Tabasco; Kosher salt; ½ cup ¼-inch pieces fresh pineapple; ¼ cup chopped prepared Napa cabbage kimchi with juice; 1 toasted nori sheet; 4 large eggs; 3 tablespoons olive oil; 5 cups cooled cooked basmati rice (from 1¾ cups uncooked rice); 2 tablespoons white or regular soy sauce; Kosher salt; 1 teaspoon smoked paprika; ½ cup purple or regular potato chips; 1 tablespoon toasted sesame seeds; Flaky sea salt; Microgreens (for serving)

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Michael Graydon & Nikole Herriott

Full disclosure: We streamlined and simplified this recipe so that it could be makeable by a home cook. At Baroo, virtually every element on the plate is a product of painstaking labor and time; to taste the original from chef Kwang Uh, get thee to Los Angeles.

Recipe notes