Kimchi Cheese Fried Rice

• 分量: 1 serving
• 調理時間: 5 minutes
• 総時間: 30 minutes

材料

1 tbsp cooking oil

1/4 cup finely chopped scallions

1/3 cup Napa Cabbage Kimchi

1 tbsp soy sauce

1 tsp brown sugar

1 tbsp fine gochugaru/chili powder

1 serving steaming white rice

1/2 cup mozzarella cheese

1/2 cup seaweed flakes

Toasted sesame seeds

手順

In a frying pan, heat oil over medium-high heat. Add chopped scallions and cook until fragrant to get scallion-infused oil.

Add the chopped kimchi and stir until well combined. Add soy sauce and brown sugar on the side (on the open space on the frying pan). Let them caramelized first before mixing them with the kimchi.

Add fine gochugaru and mix until well incorporated. Turn off the heat. Make sure not to cook too long once you add gochugaru because it gets burned fast.

In a medium bowl, combine the cooked kimchi with steaming white rice until well combined.

Once combined, pour the mixed rice back into the frying pan. Gently press down with a spoon or spatula thinly. Spread mozzarella cheese on top.

Heat the frying pan over low-medium heat and cover it with a lid. Cook until the cheese melt and the rice forms a crispy crust on the bottom. To check if your rice is ready, try shaking the pan and the rice should slide easily.

When done, slide it onto a serving plate halfway then fold the other half over to cover.

Sprinkle with seaweed flakes and toasted sesame seeds. Serve immediately.

栄養

• カロリー: 486 kcal
• 脂肪総量: 31 g
• 飽和脂肪: 9 g
• 不飽和脂肪: 20 g
• トランス脂肪: 0.1 g
• コレステロール: 45 mg
• ナトリウム: 1711 mg
• 炭水化物総量: 36 g
• 食物繊維: 5 g
• 糖質総量: 6 g
• タンパク質: 19 g