Lee Yeon-bok's Cheese Kimchi Fried Rice

Name: Lee Yeon-bok's Cheese Kimchi Fried Rice
Cook time: 15 min
Total time: 15 min
Yield: 1 servings
Cuisine: Korean
Ingredients: instant rice 1 pack; pork belly 50g; kimchi 180g; green onion 1/2 bunch; garlic 3 cloves; light soy sauce 1 tablespoon; chicken powder 1/3 teaspoon; sugar 1/3 teaspoon; cheddar cheese 1 slice; mozzarella cheese to taste; vegetable oil 2 tablespoons

A one-pan delicacy featuring kimchi fried rice stir-fried in savory pork belly fat, topped with two types of cheese and crispy toasted rice croutons

15 min Difficulty Easy Rice bowls

Main ingredients

pork belly kimchi green onion garlic light soy sauce chicken powder cheddar cheese mozzarella cheese

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pork belly kimchi green onion garlic light soy sauce chicken powder cheddar cheese mozzarella cheese

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Detailed recipe

Quick recipe

Cooking tips

Never use cold instant rice directly—it will clump and become hard. Always microwave for 2 minutes first to remove excess moisture and ensure smooth mixing.
Spread the rice evenly across the pan and maintain low heat while melting the cheese to achieve a deliciously crisp, golden rice crust at the bottom.
If pork belly isn’t available, substitute with sliced mushrooms to add texture and depth.

Recommended for

Those who want a satisfying meal with zero cleanup using just one frying pan.
Anyone craving the full experience of endless melted cheese and a crunchy, golden rice crust.

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