Creamy Kimchi Fried Rice
Creamy Kimchi Fried Rice
Ingredients
- 1 green onion, thinly sliced
- 2 bowls cold cooked rice
- 1/2 can Spam, diced
- 1/2 cup kimchi, finely chopped
- 1/2 tablespoon granulated sugar
- 1/2 tablespoon doenjang, (soybean paste)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1/2 tablespoon oligosyrup, or corn syrup
- 1 tablespoon gochugaru
- 1/2 cup heavy cream, as needed
- 1 cup mozzarella cheese, shredded, as needed
- 1 slice cheddar cheese
- 1 tablespoon vegetable oil, as needed
Instructions
- 1
Prepare your ingredients: Thinly slice the green onion, dice the Spam into small cubes, and finely chop the kimchi.
⏱️ 5 min
- 2
Heat a large pan or wok over medium heat. Add 1 tablespoon of vegetable oil. Once hot, add the thinly sliced green onion and diced Spam. Sauté until fragrant and the Spam is lightly browned, stirring occasionally.
⏱️ 5 min
- 3
Add the finely chopped kimchi to the pan with the green onion and Spam. Stir-fry for 1 minute.
⏱️ 1 min
- 4
Lower the heat to low. Add the granulated sugar, doenjang (soybean paste), soy sauce, sesame oil, oligosyrup (or corn syrup), and gochugaru to the pan. Stir well to combine all the ingredients thoroughly.
⏱️ 2 min
- 5
Add the cold cooked rice to the pan. Mix until the rice is evenly coated with the kimchi and sauce mixture. Ensure no clumps remain. (If using hot rice, let it cool completely first).
⏱️ 3 min
- 6
Push the fried rice to the sides of the pan to create a round open space in the center. Pour heavy cream into this central space until it reaches about the height of the surrounding rice.
⏱️ 1 min
- 7
Sprinkle the mozzarella cheese over the rice, then place the slice of cheddar cheese on top of the cream in the center. Cover the pan with a lid and cook on low heat until the cheese is completely melted and gooey.
⏱️ 3 min
- 8
Once the cheese is melted, scoop up the rice together with the cream and melted cheese. Serve immediately and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Creamy Kimchi Fried Rice
- 1 green onion, thinly sliced
- 2 bowls cold cooked rice
- 1/2 can Spam, diced
- 1/2 cup kimchi, finely chopped
- 1/2 tablespoon granulated sugar
- 1/2 tablespoon doenjang, (soybean paste)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1/2 tablespoon oligosyrup, or corn syrup
- 1 tablespoon gochugaru
- 1/2 cup heavy cream, as needed
- 1 cup mozzarella cheese, shredded, as needed
- 1 slice cheddar cheese
- 1 tablespoon vegetable oil, as needed
Instructions
- 1
Prepare your ingredients: Thinly slice the green onion, dice the Spam into small cubes, and finely chop the kimchi.
⏱️ 5 min - 2
Heat a large pan or wok over medium heat. Add 1 tablespoon of vegetable oil. Once hot, add the thinly sliced green onion and diced Spam. Sauté until fragrant and the Spam is lightly browned, stirring occasionally.
⏱️ 5 min - 3
Add the finely chopped kimchi to the pan with the green onion and Spam. Stir-fry for 1 minute.
⏱️ 1 min - 4
Lower the heat to low. Add the granulated sugar, doenjang (soybean paste), soy sauce, sesame oil, oligosyrup (or corn syrup), and gochugaru to the pan. Stir well to combine all the ingredients thoroughly.
⏱️ 2 min - 5
Add the cold cooked rice to the pan. Mix until the rice is evenly coated with the kimchi and sauce mixture. Ensure no clumps remain. (If using hot rice, let it cool completely first).
⏱️ 3 min - 6
Push the fried rice to the sides of the pan to create a round open space in the center. Pour heavy cream into this central space until it reaches about the height of the surrounding rice.
⏱️ 1 min - 7
Sprinkle the mozzarella cheese over the rice, then place the slice of cheddar cheese on top of the cream in the center. Cover the pan with a lid and cook on low heat until the cheese is completely melted and gooey.
⏱️ 3 min - 8
Once the cheese is melted, scoop up the rice together with the cream and melted cheese. Serve immediately and enjoy!