Cheesy Kimchi Fried Rice
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 that will leave you craving for more.
Servings: 2
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!