Baked cheesy kimchi fried rice
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 1 tbsp vegetable oil
- 60g guanciale or bacon lardons, diced
- 1 tbsp mirin
- 1 heaped tsp gochujang (Korean fermented chilli paste)
- 200g kimchi, roughly chopped
- 2 tsp oyster sauce
- 1 tsp sugar
- 300g cooked and cooled leftover short grain rice
- 120g cheese, coarsely grated (cheddar, gruyère, provolone and mozzarella all work well, or use a mixture)
- 1 spring onion, finely sliced
- 2 fried eggs, to serve (optional)
Method
- STEP 1
Heat the oven to 200C/fan 180C/gas 6. Pour the oil into a 26cm ovenproof, non-stick or cast iron frying pan set over a medium heat, add the guanciale and fry for 5 minutes or so, until the fat has rendered down and it starts to crisp up.
- STEP 2
Add the mirin and gochujang, and stir briefly, then add the kimchi, oyster sauce and sugar. Fry gently for 5 minutes until the kimchi has softened a little and smells fragrant.
- STEP 3
Turn the heat off. Stir in the rice and a third of the cheese, and mix thoroughly so the rice is evenly distributed.
- STEP 4
Using the back of a spatula or a large spoon, spread the rice thinly and evenly around the pan, pressing down quite firmly.
- STEP 5
Transfer the pan to the oven and bake for 30 minutes. Scatter the remaining cheese on top, then bake for a further 5-10 minutes.
- STEP 6
When ready, scatter over the spring onion, then serve hot with or without fried eggs.
