Cheesy Volcano Fried Rice

This Cheesy Volcano Fried Rice transforms day-old rice into a sensational dish where melty cheese cascades down a savory rice mountain. The dramatic presentation hides an incredible flavor combination of smoky bacon, tangy kimchi, and spicy gochujang that makes this Korean-inspired creation both a feast for the eyes and the palate.

I first made this when looking for a creative way to use leftover rice and some aging kimchi in my fridge. What started as a kitchen experiment quickly became my most requested dish when friends come over the moment they see it on my social media!

Ingredients

• Bacon: Provides a smoky foundation and essential fat that flavors the entire dish
• Garlic and green onions: Create an aromatic base that permeates every bite
• Kimchi: Delivers tanginess and complex fermented flavor that defines Korean cuisine
• Gochujang: Adds a sweet heat that cannot be substituted with regular hot sauce
• Mirin: Brings subtle sweetness that balances the spice and acidity
• Soy sauce: Contributes umami depth and saltiness throughout the rice
• Sesame oil: Infuses a distinctive nutty flavor that elevates the entire dish
• Day old short grain rice: Ensures the perfect texture, avoid using freshly cooked rice
• Mozzarella cheese: Creates that dramatic volcano lava flow effect when melted

Step-by-Step Instructions

Render the Bacon:

Cook chopped bacon in a large skillet over medium heat until partially cooked but not fully crispy. This provides essential fat for cooking remaining ingredients while ensuring bacon does not become too tough. The rendered fat will infuse everything with smoky flavor.

Build the Aromatic Base:

Add minced garlic and sliced green onions to the center of the pan with the bacon. Allow them to become fragrant but not browned, which takes about 1 to 2 minutes. This creates the foundation of flavor for the entire dish.

Caramelize the Kimchi:

Create space in the middle of your pan and add the chopped kimchi. Cook until juices reduce and kimchi develops a reddish-brown color, approximately 3 minutes. This concentrates the tangy fermented flavors and reduces excess moisture.

Create the Sauce:

Whisk together gochujang, mirin, soy sauce, and 1 tablespoon of sesame oil in a small bowl until smooth. Add this vibrant red mixture to the skillet and stir thoroughly to coat all ingredients, allowing it to cook for about a minute to meld flavors.

Fry the Rice:

Add your day-old rice to the skillet and stir to incorporate all the flavors. Let it cook for 3 to 4 minutes, stirring occasionally to prevent burning while allowing some rice to get crispy on the bottom, which adds wonderful textural contrast.

Shape the Volcano:

Transfer the rice mixture to a deep bowl and press down firmly with a spatula to compact it fully. This compression is crucial for maintaining the volcano shape in the next steps.

Flip and Form:

Place a medium skillet over the bowl, then carefully flip to invert the rice volcano onto the pan. Gently lift the bowl to reveal your mountain of rice. Use the back of a spoon to create an indentation at the top and carve a crevasse down the side to direct the cheese flow.

Create the Lava Flow:

Whisk eggs in a large measuring cup until well combined. Pour the egg mixture over the rice volcano, followed by sprinkling mozzarella cheese on top. The eggs will cook around the exterior, creating a delicious coating while the cheese melts dramatically.

Steam to Perfection:

Cover the pan and cook on medium heat for about 5 minutes until the cheese melts completely and becomes bubbly while the egg sets. The steam trapped under the lid ensures even cooking and helps the cheese melt perfectly.

Serve and Enjoy:

Garnish with additional sliced green onions for freshness and visual appeal. Serve immediately while the cheese is still stretchy and flowing down the sides of your culinary volcano.

Pin it

The kimchi is truly the secret ingredient here. I discovered its transformative power in fried rice during a cooking class in Seoul. My instructor explained that properly aged kimchi practically melts into the rice creating pockets of tangy goodness throughout the dish.

Perfecting the Volcano Shape

Creating the perfect volcano shape requires properly chilled rice. I recommend refrigerating your cooked rice uncovered for at least 4 hours or ideally overnight. This removes excess moisture, allowing the grains to firm up and hold their shape when molded. When packing the rice into the bowl, press firmly from the center outward to eliminate air pockets that could cause your volcano to collapse during the flip.

Kimchi Selection Matters

For authentic flavor, choose a properly fermented kimchi that has aged at least two weeks. Look for kimchi with a bright red color, balanced sourness, and slight effervescence, which indicates active fermentation. Homemade kimchi works wonderfully, but store-bought varieties from Korean markets offer excellent results too. Chop the kimchi into small pieces to ensure it distributes evenly throughout the rice, creating pockets of tangy goodness in every bite.

Make It Your Own

This recipe welcomes creative adaptations based on what you have available. For a seafood version, add chopped cooked shrimp or crab meat just before shaping the volcano. Vegetarians can omit the bacon and use mushrooms sautéed in sesame oil for umami richness. For extra vegetable content, incorporate diced carrots, peas, or corn with the rice. The cheese can also be varied; try cheddar for sharper flavor or a combination of mozzarella and pepper jack for extra meltiness with a hint of spice.

Pin it

Frequently Asked Questions

→ Can I substitute the kimchi with something else?

Yes, while kimchi provides distinctive flavor, you could substitute with sauerkraut mixed with a little gochujang or sriracha for heat. The fermented tanginess is important to the overall flavor profile.

→ Why use day-old rice for this dish?

Day-old rice has less moisture, which helps achieve the crispy texture needed for this dish. Freshly cooked rice tends to be too moist and sticky, leading to mushy fried rice.

→ What can I substitute for gochujang?

If gochujang isn't available, mix 1 tablespoon of miso paste with 1 tablespoon of sriracha or chili paste. This won't perfectly replicate gochujang's unique fermented flavor but will provide similar heat and umami.

→ Can I make this dish vegetarian?

Absolutely! Skip the bacon and use 1 tablespoon of oil to start. Add extra vegetables like diced bell peppers, carrots, or mushrooms for additional flavor and texture.

→ What's the best type of rice to use for this dish?

Short-grain rice works best as specified because it's stickier and holds together well for the volcano shape. Japanese-style rice or sushi rice are excellent choices. Medium-grain rice can work as well.

→ How can I get the volcano shape perfect?

Use a deep bowl with a rounded bottom to mold the rice. Pack it firmly with the back of a spoon. For easier unmolding, you can line the bowl with plastic wrap before adding the rice mixture.