We’re putting a twist on a Korean staple, Kimchi Fried Rice, by adding a layer of gooey melted cheese! This simple recipe makes use of leftover rice (or fresh rice 😋) and kimchi to deliver a mouth-watering blend of spicy, savoury and sweet flavours! My young toddlers were hesitant to try this due to the spiciness, but by adjusting the level of kimchi and gochujang used, we still managed to get them to try some and they absolutely loved the cheesy layer on top!
Here are the key ingredients:
- Luncheon Meat: This savoury addition provides a hearty, meaty flavour.
- White Rice: Day-old rice is the key to achieving the right texture. Its dryness ensures the grains don’t turn mushy when fried.
- Green Onions: Adding a touch of freshness and a hint of mild onion flavor, green onions balance the dish’s heat and richness.
- Kimchi: The star of this dish, kimchi, is a spicy fermented cabbage dish that offers a unique combination of tanginess and heat.
- Light Soy Sauce: A dash of soy sauce enhances the savoury profile of the dish without overpowering the kimchi’s flavors.
- Gochujang: This Korean chilli paste introduces a fiery kick that’s characteristic of Korean cuisine. It infuses the dish with its signature spice and complexity.
- Mozzarella Cheese: Generously grated mozzarella cheese provides a creamy, gooey texture that marries beautifully with the spicy kimchi.
- Salt and Pepper: Seasonings are key to balancing the flavours and ensuring your Cheesy Kimchi Fried Rice is perfectly seasoned.
Cheesy Kimchi Fried Rice is a culinary masterpiece that showcases the beauty of fusion cuisine. This dish harmonizes the bold, spicy notes of kimchi with the creamy richness of mozzarella cheese, resulting in a dish that’s as comforting as it is adventurous. Whether you’re a fan of Korean cuisine or simply seeking a new and exciting way to enjoy fried rice, this dish is sure to captivate your taste buds and leave you craving more! So let’s get to it!
Watch How To Make It
Cheesy Kimchi Fried Rice
Ingredients
- 170 g luncheon meat
- 2 cups white rice
- 2 green onions
- 1 cup kimchi
- 1 tbsp light soy sauce
- 1 tbsp gochujang (Korean chilli paste)
- 1/2 cup grated mozzarella cheese
- salt to taste
- pepper to taste
Instructions
- Heat oil in large frying pan, add luncheon meat, green onions (white part) and cook until fragrant.
- Add chopped kimchi into the pan. Sauté for about 3-5 minutes.
- Add cooked rice to the pan and stir to combine with the kimchi, then add gochujang. Stir well and evenly coat the rice and kimchi. Cook for a couple of minutes until the rice is heated through. Season with salt and pepper to taste.Pro Tip: Use day-old rice. This is key to achieving the right texture. Freshly cooked rice tends to be too moist and can be mushy when fried. Day-old rice is drier and holds its shape better, resulting in a more satisfying bite.
- Sprinkle the grated mozzarella cheese over the top of the rice. Cover the pan with lid and reduce the heat to low, allowing the cheese to melt for about 2-3 minutes.Pro Tip: Don’t skimp on the cheese. The cheese should be generously distributed over the rice to achieve a creamy, gooey texture that melds with the spicy kimchi.
- Once the cheese is melted, remove the lid and top the rice with green onions.Pro Tip: Garnish for extra flavour and texture. Chopped green onions, toasted sesame seeds and seaweed not only make the dish more visually appealing but also provide a contrasting crunch and a hint of nuttiness that rounds out the overall experience.
- Serve your cheesy kimchi fried rice hot, straight from the pan and enjoy!