Authorfoodistisch
RatingDifficultyBeginner

This Volcanic Fried Rice with scrambled egg and cheese is the perfect indulgent food! You've got umami rice that is crunchy at the bottom of the pan and the scrambled eggs as a lava is just great in one bite then you've got cheese and crunchy corn and it makes the perfect dish! The spicy fried rice is the volcano and the egg mixture is the magma. I had to recreate this dish at home, because it is such a fun dish to make at home when you are having friends & family coming over to your place!

Inspired by futuredish, seonkyounglongest and Stephanie Soo. 

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fried kimchi rice volcano

Yields4 Servings

Kimchi Fried Rice
Fried Rice Seasoning
Egg River Lava

1

Make the fried rice: SAUTÉ; onions in butter until softened. Add in bacon and cook until fragrant.

2

Add in chopped kimchi and cook until wilted. Add in cooled down rice and kimchi juice, mixing until ingredients are distributed evenly. Season to taste with salt, pepper and gochujang. Set aside.

3

Prepare the cheese sauce: In a saucepan, melt butter and add in flour. Cook for 2 to 3 minutes until bubbly then slowly pour in Alaska Evaporated Filled Milk. Bring to a simmer then add in Alaska Créma All-Purpose Cream and grated cheeses. Mix until cheeses are fully melted.

4

To assemble: Use a deep bowl or cup to mold the kimchi rice. Invert and position in the center of a sizzling plate. Poke a hole in the middle of the rice using a large straw or any round handle then pour in cheese sauce.

5

Pour some more cheese sauce around the rice to form a moat. Heat sizzling plate until cheese sauce turns bubbly. Serve

Tried this recipe? Mention @foodistisch I would be super happy to see your cakes!

Cheesy Kimchi Volcano Rice

Category, , Cuisine, Cooking MethodTags, , , , , ,

Ingredients

Kimchi Fried Rice
Fried Rice Seasoning
Egg River Lava

Directions

1

Make the fried rice: SAUTÉ; onions in butter until softened. Add in bacon and cook until fragrant.

2

Add in chopped kimchi and cook until wilted. Add in cooled down rice and kimchi juice, mixing until ingredients are distributed evenly. Season to taste with salt, pepper and gochujang. Set aside.

3

Prepare the cheese sauce: In a saucepan, melt butter and add in flour. Cook for 2 to 3 minutes until bubbly then slowly pour in Alaska Evaporated Filled Milk. Bring to a simmer then add in Alaska Créma All-Purpose Cream and grated cheeses. Mix until cheeses are fully melted.

4

To assemble: Use a deep bowl or cup to mold the kimchi rice. Invert and position in the center of a sizzling plate. Poke a hole in the middle of the rice using a large straw or any round handle then pour in cheese sauce.

5

Pour some more cheese sauce around the rice to form a moat. Heat sizzling plate until cheese sauce turns bubbly. Serve

Cheesy Kimchi Volcano Rice
IngredientsDirections