Kimchi Fried Rice Bake
Spicy cabbage and rice with cheese and eggs, crispy on top, the ultimate comfort bowl that turns leftovers into pure coziness.
Ingredients (serves 4)
- 3 cups jasmine rice
- 2 cups cabbage
- 3 eggs
- 2 tbsp gochujang paste
- 2 tbsp sesame oil
- 1/4 cup soy sauce
- 3 cloves garlic
- 1/2 cup cheddar cheese
- 2 scallions
- 1 tbsp sesame seeds
Missing something? Save this recipe to Anychef and it rebuilds around what's actually in your kitchen — and writes the grocery list for the rest.
Save this recipeInstructions
- 1
Preheat oven to 375°F.
- 2
Chop cabbage into bite-size pieces.
- 3
Heat sesame oil in a large skillet over medium-high heat. Add minced garlic and cook 30 seconds.
- 4
Add cabbage and stir-fry until beginning to soften, about 3 minutes.
- 5
Add cooked rice, gochujang, and soy sauce. Toss to combine and cook 2 minutes.
- 6
Transfer to a baking dish. Make 4 wells and crack an egg into each. Top with cheddar cheese.
- 7
Bake until eggs are set and cheese is bubbly, about 10 minutes.
- 8
Garnish with scallions and sesame seeds.
