Kimchi Cheese Fried Rice

Ingredients

• 2 cups cooked rice (leftover or cooled)
• ¾ cup kimchi, chopped
• ¾ cup shredded mozzarella or cheddar cheese
• 2 whole eggs
• 1.5 tablespoon soy sauce
• 2 whole scallions, chopped
• ½ tablespoon sesame oil

Instructions

1. 1

   Heat 1 tablespoon neutral oil in a 10-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

2. 2

   Add the rice, breaking up any clumps with a wooden spoon, and stir constantly for 2 minutes until the rice begins to separate and look drier, not wet.

3. 3

   Pour in the chopped kimchi and its liquid, then stir for 1 minute until the heat and red color spread throughout the rice and it smells strongly spicy and sour.

4. 4

   Sprinkle the shredded cheese evenly over the rice, then stir gently with a folding motion for 30 seconds until the cheese melts and coats the grains without clumping.

5. 5

   Drizzle the soy sauce over the rice, then stir for 15 seconds until the color is uniform and every grain looks glossy and dark brown.

6. 6

   Push the rice to the edges of the skillet, creating a small empty space in the center, then crack both eggs directly into that space.

7. 7

   Let the eggs cook without stirring for 3 minutes until the whites are completely opaque and set but the yolks still jiggle slightly when you shake the pan.

8. 8

   Gently stir the cooked eggs into the rice, breaking the yolks so they coat the grains, for 30 seconds until the mixture is evenly blended.

9. 9

   Divide the fried rice between two bowls, then drizzle each bowl with 0.25 tablespoon sesame oil and scatter half of the chopped scallions on top.

Tools you’ll need

• 10-inch skillet (nonstick or cast iron preferred)
• wooden spoon
• spatula

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