Cheesy Kimchi Fried Rice
How to Make
- 1.
Heat oil in a kadai or non-stick pan. Toss in the chopped onions and garlic.
- 2.
Sauté until soft and lightly golden — this is your flavour base.
- 3.
Add in the chopped kimchi along with 1–2 tablespoons of its juice. Let it cook for 2–3 minutes so it infuses the dish with its signature tang.
- 4.
Push the veggies to one side, crack an egg into the pan (if using), and scramble it quickly.
- 5.
Now add your cooked rice and mix everything together. Stir well so the kimchi hugs every grain!
- 6.
Sprinkle in soy sauce, red chilli flakes, salt, and pepper. Toss again.
- 7.
Tear and mix in Britannia The Laughing Cow Cheese cubes — watch them melt and coat the rice with creamy deliciousness.
- 8.
Garnish with spring onions or coriander. Serve hot!
| Ingredients | How It Helps |
|---|---|
Day-old rice | Easier to digest and perfect for frying |
Kimchi | Rich in probiotics; supports gut health |
Garlic | Boosts immunity and fights bacteria |
Spring onions | Adds freshness and aids digestion |
Soy sauce (in moderation) | Adds umami flavour with low calories |
Sesame oil | Packed with healthy fats and antioxidants |
Britannia The Laughing Cow Cheese | Adds calcium, protein, and creamy richness |
Toasted sesame seeds | Good for bone health and glowing skin |
Fun Facts About Kimchi Rice
- Kimchi fried rice (called kimchi bokkeumbap in Korea) became popular as a clever way to use up leftover rice and old kimchi — nothing goes to waste!
- It’s considered comfort food in Korean homes, much like pulao is for us — easy, quick, and endlessly customisable.
- Adding cheese to kimchi rice recipes is a modern twist that’s trending in Korean cafés — the creamy-cheesy balance tones down the heat for younger palates!