Crispy Cheese- and Kimchi-Topped Skillet Rice Recipe
What happens when you have so much leftover rice that you get sick of fried rice? This dish is the answer to that question.
Made with leftover rice and a list of ingredients that keep forever in the fridge—like gochujang, soy sauce, rice vinegar, and kimchi—combined with a couple different varieties of cheese, this dish is easy to put together, cheap to make, and, most important, very good to eat.
The rice on the bottom of the cast iron pan gets crispy while the interior stays soft, the layers of melted cheese are gooey and stretchy, the top layer of rice dries and takes on a delightfully chewy character, and the chopped kimchi on top provides a much-needed hit of acidity and funk. Finally, the cheeses on top take on a bit of char under the broiler, so each bite packs a range of textures and flavors, all of them salty and good.