Cheese on Rice


1 min read


  • 600g Cooked Rice (Cooled)
  • 50g Onions (Finely chopped)
  • 4 nos Eggs
  • 100g Kimchi (Strained and chopped)
  • 1 tsp Korean Chili Flakes
  • 15g Gochujang
  • 50g Kimchi Juice
  • 1 tbsp Sesame Oil
  • Soy Sauce (Season)
  • Salt (Season) 
  • Oil for Stir-frying
  • Spring Onion (chopped)
  • 200g Anchor Extra Stretch+ Mozzarella
  1. Mix chili flakes, gochujang and kimchi juice, set gochujang mixture aside
  2. In a bowl, beat eggs and season with salt
  3. In a frying pan, heat some oil and fry eggs until fragrant, transfer to plate
  4. Add onions and kimchi, fry until fragrant, then add cooked rice and stir-fry until mix well
  5. Add fried eggs and continue stir-frying
  6. Season fried rice with gochujang mixture and soy sauce, remove from heat
  7. Add spring onions and sesame oil, toss and ensure even distribution
  8. In a non-stick pan, add 50g Anchor Extra Stretch+ Mozzarella cheese and heat on medium 
  9. When mozzarella starts to melt, stir until cheese combines and fully melted 
  10. Immediately pour melted mozzarella over a serving of kimchi fried rice 



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