How to make an easy, delicious Kimchi Fried Rice loaded up with Cheese!
I love making kimchi. I like making mine sweeter than the usual, if that’s up your speed you can check out my recipe here. One of the things I love making with kimchi is Kimchi Fried Rice! Loaded with cheese, even better!
Fried rice is up there on my list of favourite carbs alongside fried noodles. It’s such a tasty way of using up leftovers and/or anything else you want to clear from the fridge.
What Type of Rice to Use for Kimchi Fried Rice?
Overnight rice is always the best kind for fried rice. I actually like to use brown rice for fried rice, because brown rice tends to be more dry.
Tip! Before using the rice, I like to give it a vigorous shake while in the container to help loosen and break apart the rice.
Can you use freshly cooked rice? Yes! If I’ve the time, I would put it in the fridge for a couple of hours to dry out… but fried rice is rarely a planned dish. So the fried rice is a little soggy… it’s still delicious!
The best Cheese for Kimchi Fried Rice
Whatever cheese you have in the fridge, works!
Mozarella tends to be the cheese of choice in South Korea for the cheese pull factor. I prefer using more flavourful cheeses such as cheddar though. In this recipe I used a blend of Gruyere, Emmental and Cheddar – I needed to use these up!
Depending on the type of cheese you used, you may need to up the level of salt or fish sauce. Mozarella for example is a mild cheese, so you might need to add more salt as seasoning.
What Ingredients to Use/Add?
It’s fried rice, so… any ingredients you need to use up in the fridge!
In this recipe I used beef bacon that is reaching expiry date. You can use any protein of choice. Some other favourite proteins include sausages, fish cakes, chicken slices and diced firm tofu. I like to use prawns too! With prawns, stir fry the kimchi first before the prawns since it cooks faster.
To Gochujang or Not
I usually do not add gochujang in my kimchi fried rice, because I prefer a drier kimchi fried rice. I also find that I do not need the extra seasoning.
If you want a more moist, creamier fried rice, feel free to add a tablespoon! Gochujang can be a thick paste, so to help with mixing it in with the rice, I like to stir in a tablespoon of warm water to create an easier paste.
More Recipes Like This
Cheesy Kimchi Fried Rice
Course: Recipes2
servings10
minutes10
minutesIngredients
1 cup Rice
4 tbsps Kimchi
4 tbsps Kimchi Liquid
2 tbsps Beef Bacon (or protein of choice)
1 clove Garlic, minced
1 tbsp Fish Sauce
2 Eggs
A handful of Bok Choy, chopped (or leafy vegetable of choice)
1 tbsp Gochugaru chilli powder (optional)
Cooking Oil
1 tbsp Sesame Oil
50g Cheese
Garnish with Sesame Seeds and Spring Onions
Directions
- If using bacon, fry it till half crispy in a pan. Once halfway cooked, add the kimchi.
- Stir fry the kimchi with the bacon, and allow the kimchi to cook. Once most of the liquid has cooked off, and it smells roasted, the kimchi is fried adequately.
- Add eggs next, and scramble to combine with the kimchi. Let the eggs cook.
- Create a well in the middle, and add more oil if needed, and add garlic, cooked rice, and the optional Gochugaru chilli powder for more heat and colour. Stir through to combine.
- Add the kimchi liquid next, fish sauce to season and the vegetables. Toss through to combine.
- Once the vegetables wilt, drizzle with sesame oil and add the cheese. Stir through and kimchi fried rice is done once cheese melts!
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