Kimchi Cheese Fried Rice

Step 1

Heat 1 tablespoon neutral oil in a 10-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 2

Add the rice, breaking up any clumps with a wooden spoon, and stir constantly for 2 minutes until the rice begins to separate and look drier, not wet.

Step 3

Pour in the chopped kimchi and its liquid, then stir for 1 minute until the heat and red color spread throughout the rice and it smells strongly spicy and sour.

Step 4

Sprinkle the shredded cheese evenly over the rice, then stir gently with a folding motion for 30 seconds until the cheese melts and coats the grains without clumping.

Step 5

Drizzle the soy sauce over the rice, then stir for 15 seconds until the color is uniform and every grain looks glossy and dark brown.

Step 6

Push the rice to the edges of the skillet, creating a small empty space in the center, then crack both eggs directly into that space.

Step 7

Let the eggs cook without stirring for 3 minutes until the whites are completely opaque and set but the yolks still jiggle slightly when you shake the pan.

Step 8

Gently stir the cooked eggs into the rice, breaking the yolks so they coat the grains, for 30 seconds until the mixture is evenly blended.

Step 9

Divide the fried rice between two bowls, then drizzle each bowl with 0.25 tablespoon sesame oil and scatter half of the chopped scallions on top.