Kimchi Fried Rice — Adding A Cheesy Twist

Kimchi fried rice is a versatile dish that can be made with leftover rice and a variety of ingredients. The key components are kimchi, rice, and cheese, but you can also add ingredients like eggs, butter, onions, scallions, sesame oil, and gochujang to enhance the flavor and texture. The process is simple: cook the kimchi with butter and red pepper paste, add the rice and mix, then top with cheese and bake until bubbly. This dish is perfect for those who want a tasty and satisfying meal with minimal effort and a variety of textures and flavors.

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Preparing the ingredients: Chopped kimchi, shredded cheese, rice, and optional extras

To make kimchi fried rice with cheese, you'll need to prepare the following ingredients:

Chopped Kimchi

Kimchi is a traditional Korean side dish of fermented vegetables, typically made with napa cabbage, Korean radish, scallions, and a variety of seasonings. You can either make your own kimchi or purchase it from a store. If using store-bought kimchi, look for one with a nice mix of different vegetables for added flavour and texture. Chop the kimchi into thumbnail-sized pieces. It's recommended to use kimchi that is at least two weeks old, as this will have a stronger flavour. If your kimchi is newer, you can add rice vinegar to the kimchi juice to make it sour.

Shredded Cheese

For the shredded cheese, you can use a variety of cheeses that melt well, such as mozzarella, Monterey Jack, Colby Jack, fontina, cheddar, Gruyere, Muenster, or even American cheese. Feel free to use a single type of cheese or a combination of cheeses that complement each other. Shred or grate the cheese into thin strips to ensure it melts evenly and creates a gooey texture when mixed with the other ingredients.

Rice

When making kimchi fried rice, it is best to use leftover rice that is a day or two old. Freshly cooked rice tends to be moist and soft, which can make it challenging to achieve the desired crispy texture. However, if you only have freshly cooked rice, spread it out and let it cool down for 5 to 10 minutes at room temperature before using it. Basmati rice, Cal-Rose, Jasmine rice, or any everyday rice variety will work well. It is recommended to avoid super-sticky sushi rice or glutenous rice for this dish.

Optional Extras

To enhance the flavour and texture of your kimchi fried rice, you can include optional ingredients such as mushrooms, onions, eggs, sesame oil, sesame seeds, seaweed strips, soy sauce, and gochujang (a fermented chilli paste). These ingredients can be added according to your preference and what you have available.

Cooking the vegetables: Sauté onions, add mushrooms, and mix in kimchi

To cook the vegetables, start by heating 2 tablespoons of oil in a skillet over medium-high heat. Add the onions and cook for about 5 minutes, stirring frequently, until they become translucent and start to sizzle. Next, add the mushrooms and continue cooking for a few minutes until they are tender.

At this point, you can optionally add some kimchi to the pan and stir it until it's about 80% cooked. If your kimchi is new, you can add 1/2 teaspoon of rice vinegar to the mix to make it sour. You can also add some kimchi juice for extra flavour.

Once the vegetables are cooked to your liking, it's time to mix in the rice and any remaining ingredients.

Combining the rice: Mix cooked rice with kimchi, add juice, and season

To combine the rice, first add the kimchi to the pan, stirring until it's 80% cooked. If you're adding mushrooms, do so now and mix them well for a few seconds. Reduce the heat to medium-low. Now, add the rice and the kimchi juice. Mix all the ingredients together well and thoroughly.

If you're using freshly cooked rice, it's best to leave it out for 5 to 10 minutes at room temperature to cool down before adding it to the pan. You can use any kind of leftover rice, but short- or medium-grain rice is preferred. If you're using leftover rice, crumble it up in a large mixing bowl (warming the rice in the microwave can help to break it up).

If your kimchi is fairly new, you can add 1/2 teaspoon of rice vinegar into the kimchi juice to make it sour. If you can't obtain enough kimchi juice, use 2 1/2 tablespoons of kimchi juice and 1 tablespoon of gochujang. If you want to reduce the spice, you can add 1 tablespoon of soy sauce instead of gochujang.

Finally, add the sesame oil and mix well. You can also add scallions, seaweed strips, and a cooked egg on top.

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Adding cheese: Spread shredded cheese on top of the rice mixture

Adding cheese to your kimchi fried rice is a great way to elevate the dish and add some extra flavour. Here is a step-by-step guide to help you achieve the perfect cheesy kimchi fried rice:

Firstly, prepare your rice mixture by combining cooked rice with chopped kimchi, gochujang, soy sauce, rice vinegar, and sliced scallions. You can use any type of leftover rice for this dish, but short or medium-grain rice is preferred. Be sure to use a large mixing bowl to give yourself enough space to mix the ingredients together thoroughly.

For the cheese, you can use shredded low-moisture mozzarella, grated Gruyère, and a hard cheese like Cotija or Parmigiano-Reggiano. These cheeses go well together and provide a variety of textures. However, feel free to get creative and use whatever cheese you have in your fridge; just make sure it melts well.

Now, it's time to assemble the dish. Spread your rice mixture evenly in a baking dish or skillet. If you want to get fancy, you can create a layered effect by spreading half of your rice mixture, adding a layer of cheese, and then topping it off with the rest of the rice. Press down firmly to create an even layer.

Finally, top your rice mixture with shredded cheese. You can be generous with the cheese, creating a thick layer that will melt into a gooey, delicious topping. If you're using multiple types of cheese, distribute them evenly for a well-balanced flavour.

At this point, your dish is almost ready! Place the baking dish in the oven and bake for 12-15 minutes at 375°F/190°C. Keep an eye on it, and remove it from the oven when the cheese is lightly browned and bubbly.

For an extra indulgent touch, you can place the dish under the broiler for a few minutes to get some charred spots on the cheese. Just be careful not to overdo it, as the cheese can go from browned to burnt very quickly.

And there you have it! Your kimchi fried rice with cheese is ready to be served and enjoyed. This dish is sure to impress and satisfy your cravings for something delicious and comforting.

Baking and serving: Bake until cheese is lightly browned, serve with fried egg

Baking and serving:

Baking your kimchi fried rice with cheese is a simple process. First, preheat your oven to 375°F/190°C. You can use a clay pot, a small baking dish, or a 10-inch cast-iron pan, depending on what you have available. If you're using a skillet, heat 2 tablespoons of oil over medium-high heat and add onions. Cook for about 5 minutes, or until they turn translucent. You can also add mushrooms and cook until tender.

Next, turn off the heat and mix in your cooked rice, kimchi, kimchi juice, and gochujang. Spread the mixture evenly in your chosen baking vessel and top with shredded cheese. You can use mozzarella, Gruyère, Cotija, Parmigiano-Reggiano, Monterey Jack, Colby Jack, Fontina, Cheddar, or even American cheese. If you like a stronger flavor, try sharp aged cheddar.

Now, transfer your baking dish to the oven and bake for 12-15 minutes. You'll know it's ready when the cheese is lightly browned and bubbly. While the bake is in the oven, fry your eggs in a tablespoon of oil. You can serve your kimchi fried rice with a fried egg on top or on the side.

This baked kimchi rice with cheese is an easy, tasty, and satisfying dish, perfect for using up leftover rice and vegetables. Enjoy!

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