Crispy Kimchi Fried Rice Recipe with Cheese
Crispy on the outside and cheesy inside, this kimchi fried rice recipe with cheese brings the best of both worlds.
- Prep time
- 5 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1 tbsp butter
- 4 tbsp chopped Asian leek or green onion
- 1/3 lb minced pork (optional)
- 1 tbsp soy sauce
- 1+1/2 cup chopped sour kimchi
- 1 tbsp Korean chili flakes (gochugaru)
- 1 tsp sugar
- 4 cup cooked rice
- 2 tbsp kimchi juice
- 1 tbsp sesame oil
- salt and pepper to taste
- 2 cup shredded meltable cheese; mozzarella, provolone, gouda, fontina, colbi, and etc
- 1 handful roasted seaweed (optional)
- 1 tbsp toasted sesame seeds
Instructions
- 1
Melt butter in a skillet over medium heat. Add the Asian leek or green onion and saute for 2 minutes.
- 2
Push the onion to one corner and add the minced pork. Drizzle soy sauce and cook until pork is browned halfway.
- 3
Add kimchi, Korean chili flakes (gochugaru), a little bit of sugar and stir-fry for 5 minutes. Sugar will cut down the sourness of the fermented kimchi.
- 4
Add the cooked rice and kimchi juice; continue to stir-fry until everything is well incorporated. Taste and season according to your taste. Drizzle a little bit of sesame oil at the end.
- 5
Transfer the kimchi fried rice into a large bowl. Divide it into halves or quarters depending on the size of your skillet. Put an individual-sized portion back into the skillet over medium-low heat. Gently press down with spatula and let it cook until you hear some sizzling sound.
- 6
Put a portion of cheese in the center and cover the skillet with a lid. Cook until the cheese melt. When done, slide it onto a serving plate halfway then fold the other half over to cover
- 7
To garnish, sprinkle with crumbled roasted seasoned seaweed and toasted sesame seeds. Serve immediately.