How To Cook Volcano Rice

Looking for a new way to spice upward traditional fried rice? Try this savory and spicy volcano fried rice that sits in an egg bathroom and oozes flossy mozzarella cheese.

for 2 servings

• 5 strips bacon , chopped
• 2 tablespoons garlic , minced
• iv green onions , sliced
• i cup kimchi ( 155 g ), chopped
• ii tablespoons gochujang , (Korean ruddy pepper paste)
• 2 tablespoons mirin
• 1 tablespoon soy sauce
• two tablespoons toasted sesame oil , divided
• 2 cups brusque grain rice ( 400 g ), day-quondam
• ½ cup shredded mozzarella cheese ( 55 g )

• 4 large eggs

1. Estrus a large skillet over medium heat. Add the bacon and cook until halfway washed, 3–5 minutes.
2. Add the garlic and dark-green onions to the center and cook until fragrant, 1–2 minutes.
3. Make some space in the middle of the pan, add the kimchi, and cook until the juices reduce and kimchi starts to plow reddish brown, nearly 3 minutes.
4. In a pocket-size bowl, whisk together the gochujang, mirin, soy sauce, and 1 tablespoon sesame oil. Add to the skillet and cook until well incorporated, well-nigh ane minute.
5. Add the rice and melt, stirring occasionally, until rice is warmed through and crispy on the bottom, 3–4 minutes.
6. Transfer the rice mixture to a deep basin and press downwardly with spatula to meaty.
7. Place a medium skillet over the bowl, then flip to invert the rice volcano. Lift the bowl. Use the back of a spoon to advisedly press an indentation into the top of the volcano, and so make a crevasse in the side to let the cheese to flow out.
8. In a big liquid measuring cup, whisk together the eggs.
9. Plow the heat to medium, and so pour the egg mixture over the rice volcano and summit with the mozzarella cheese. Cover the pan and melt until the cheese is melted and the egg is cooked through, near v minutes.
10. Garnish with more than scallions if desired.
11. Enjoy!

for ii servings

• 5 strips salary , chopped
• 2 tablespoons garlic , minced
• 4 green onions , sliced
• 1 loving cup kimchi ( 155 g ), chopped
• 2 tablespoons gochujang , (Korean red pepper paste)
• 2 tablespoons mirin
• 1 tablespoon soy sauce
• two tablespoons toasted sesame oil , divided
• 2 cups short grain rice ( 400 g ), day-old
• ½ loving cup shredded mozzarella cheese ( 55 g )

• 4 large eggs

1. Estrus a large skillet over medium heat. Add the bacon and cook until halfway done, 3–5 minutes.
2. Add together the garlic and green onions to the center and cook until fragrant, i–2 minutes.
3. Brand some space in the middle of the pan, add the kimchi, and cook until the juices reduce and kimchi starts to plough cherry chocolate-brown, about 3 minutes.
4. In a small bowl, whisk together the gochujang, mirin, soy sauce, and one tablespoon sesame oil. Add to the skillet and cook until well incorporated, about 1 minute.
5. Add the rice and cook, stirring occasionally, until rice is warmed through and crispy on the bottom, 3–4 minutes.
6. Transfer the rice mixture to a deep bowl and press downward with spatula to compact.
7. Place a medium skillet over the bowl, then flip to invert the rice volcano. Elevator the bowl. Utilise the back of a spoon to carefully press an indentation into the top of the volcano, and then make a crevasse in the side to let the cheese to flow out.
8. In a large liquid measuring cup, whisk together the eggs.
9. Turn the heat to medium, and then pour the egg mixture over the rice volcano and elevation with the mozzarella cheese. Cover the pan and cook until the cheese is melted and the egg is cooked through, near 5 minutes.
10. Garnish with more than scallions if desired.
11. Enjoy!

Source: https://tasty.co/recipe/cheesy-volcano-fried-rice

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