Baked cheesy kimchi fried rice
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 1 tbsp vegetable oil
- 60g guanciale or bacon lardonsdiced
- 1 tbsp mirin
- 1 heaped tsp gochujang (Korean fermented chilli paste)
- 200g kimchiroughly chopped
- 2 tsp oyster sauce
- 1 tsp sugar
- 300g cooked and cooled leftover short grain rice
- 120g cheesecoarsely grated (cheddar, gruyère, provolone and mozzarella all work well, or use a mixture)
- 1 spring onionfinely sliced
- 2 fried eggsto serve (optional)
Nutrition: per serving
- kcal623
- fat33.3g
- saturates15.4g
- carbs54.4g
- sugars7g
- fibre2.3g
- protein25.2g
- salt4.3g
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.
