Kimchi Fried Rice with Cheese and Ham, Made with Monk Fruit Sweetener
International dishesRice DishesKorea
Cold rice from the fridge turns into a full meal here. The grains stay separate, the kimchi is sour and hot, and melted cheese covers the whole surface. The tricky part is melting the cheese without scorching it.
Mozzarella melts over low heat with constant attention until it runs smooth. The kimchi is cut into bite sized pieces and seasoned with kOBE Monk Fruit Blend and chili powder before it hits the pan, which deepens the flavor.
This batch weighs about 1kg, at roughly 161 calories per 100g.
Method
Melt 300g mozzarella cheese over low heat, watching the flame so the cheese does not scorch.
Mince 20g spring onion. Cut 100g kimchi into bite sized pieces, then season the kimchi with 10g kOBE Monk Fruit Blend and 5g chili powder. Dice 200g ham.
Once the pan is hot, add 10ml cooking oil and 10g spring onion and fry until fragrant, then add the kimchi and ham and stir until cooked through.
With the pan still hot, add 300g cold cooked rice and 10ml oyster sauce and toss to combine, then add 10g gochujang, 5g chili powder and 10ml sesame oil and stir until the seasoning coats every grain.
Fry one egg separately, leaving the underside golden and unturned so the yolk stays whole.
Spoon the rice onto a plate, pour over the melted cheese, and set the fried egg on top.
Tips
Cold rice gives looser grains than freshly cooked rice.
Freshly cooked rice should be spread in a colander to release steam before it goes in the pan.
High heat and vigorous tossing brown the grains evenly, and a light hand with the oil keeps them from turning greasy.
Ham can be swapped for sausage or canned meat, both easy to find at the market.
Melt the mozzarella over low heat with steady stirring, since leaving it alone on the stove sets it hard on the base.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.