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 thatās 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. Itās 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 Iāve 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… itās 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?
Itās 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.
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