A fun Korean-inspired fried rice dish made with crispy bacon, spicy kimchi and cooked rice, topped with a soft egg mixture and melted mozzarella. The rice is shaped into a volcano before the egg and cheese are added, creating a rich and comforting centrepiece.
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Serves: 2
Cuisine: Korean
Course: Main Dish
Tags: Kimchi Recipes · Fried Rice · Korean Recipes · Cheese Recipes · Comfort Food
Ingredients
For the Kimchi Fried Rice
- 2 slices bacon, cut into small pieces
- 125g mat kimchi
- ½ tsp Korean red pepper powder
- ½ tsp salt
- ½ tsp pepper
- 125g cooked white rice
For the Egg and Cheese
- ½ tbsp butter
- 2 eggs, beaten
- 60ml water
- ½ tsp salt
- 100g mozzarella cheese
To Serve
- 1 scallion, finely chopped
- Sesame seeds, for sprinkling
- A few drops of sesame oil
Method
1. Cook the bacon
Heat a non-stick frying pan over medium-low heat.
Add the bacon pieces and stir-fry until golden brown and slightly crispy.
2. Add the kimchi
Add the mat kimchi to the pan with the bacon.
Stir-fry for 3–4 minutes, allowing the kimchi to soften and its flavours to develop.
3. Make the kimchi fried rice
Add the Korean red pepper powder, salt, pepper and cooked white rice.
Stir-fry everything together for approximately 2 minutes, until the rice is evenly coated and heated through.
4. Shape the rice
Heat another non-stick frying pan over medium-low heat and melt the butter.
Place the kimchi fried rice in the centre of the pan.
Remove the pan from the heat and shape the rice into a volcano shape, leaving a raised mound in the centre.
5. Add the egg mixture
In a bowl, whisk together the beaten eggs, water and salt.
Pour the egg mixture over the top of the rice volcano.
Return the pan to medium-low heat and allow the egg mixture to cook gently.
6. Add the mozzarella
Spread the mozzarella cheese over the egg mixture.
Cover the pan with a lid and cook for approximately 5 minutes, until the egg is cooked and the cheese has melted.
7. Garnish and serve
Remove the lid and sprinkle the volcano fried rice with chopped scallions and sesame seeds.
Finish with a few drops of sesame oil and serve immediately.
Notes
- Control the heat: Cook the dish over medium-low heat after adding the egg so the egg cooks gently without burning the rice.
- Use cooked rice: Leftover cooked rice works particularly well because it is slightly drier and easier to stir-fry.
- Make it cheesier: Add a little extra mozzarella if you prefer a more generous cheese topping.
- Adjust the spice: Add more or less Korean red pepper powder depending on your preferred level of heat.
- Serve immediately: The melted mozzarella is best enjoyed while hot and stretchy.
