Looking for a new way to spice up traditional fried rice? Try this savory and spicy volcano fried rice that sits in an egg bath and oozes creamy mozzarella cheese.
Cook Time
15 minutes
Total Time
25 minutes
Yield
2 servings
Ingredients
5 strips bacon, chopped
2 tablespoons garlic, minced
4 green onions, sliced
1 cup kimchi (155 g), chopped
2 tablespoons gochujang, (Korean red pepper paste)
2 tablespoons mirin
1 tablespoon soy sauce
2 tablespoons toasted sesame oil, divided
2 cups short grain rice (400 g), day-old
½ cup shredded mozzarella cheese (55 g)
Egg Mixture
4 large eggs
Nutrition Info
Calories 908
Fat 61g
Carbs 32g
Fiber 9g
Sugar 11g
Protein 56g
How to Make It
1. Step
Heat a large skillet over medium heat. Add the bacon and cook until halfway done, 3–5 minutes.
2. Step
Add the garlic and green onions to the center and cook until fragrant, 1–2 minutes.
3. Step
Make some space in the middle of the pan, add the kimchi, and cook until the juices reduce and kimchi starts to turn reddish brown, about 3 minutes.
4. Step
In a small bowl, whisk together the gochujang, mirin, soy sauce, and 1 tablespoon sesame oil. Add to the skillet and cook until well incorporated, about 1 minute.
5. Step
Add the rice and cook, stirring occasionally, until rice is warmed through and crispy on the bottom, 3–4 minutes.
6. Step
Transfer the rice mixture to a deep bowl and press down with spatula to compact.
7. Step
Place a medium skillet over the bowl, then flip to invert the rice volcano. Lift the bowl. Use the back of a spoon to carefully press an indentation into the top of the volcano, then make a crevasse in the side to allow the cheese to flow out.
8. Step
In a large liquid measuring cup, whisk together the eggs.
9. Step
Turn the heat to medium, then pour the egg mixture over the rice volcano and top with the mozzarella cheese. Cover the pan and cook until the cheese is melted and the egg is cooked through, about 5 minutes.
