How to make Korean kimchi baked rice

People eat a lot of food in their lifetime. Only delicious food that is cooked with care will make people linger. So, let me introduce to you how to make Korean kimchi baked rice.

1. Prepare ingredients: Wash the king oyster mushrooms and cut into small pieces. Drain the vacuum-packed Korean kimchi and chop it. Dice the ham. Soak the black fungus, wash it, tear it into small pieces, and cut the mozzarella into shreds.

2. Pour an appropriate amount of corn oil into the pot, heat it, add black fungus and king oyster mushrooms, stir-fry until soft.

3. Add ham and kimchi.

4. Stir-fry evenly.

5. Pour in the leftover rice.

6. Stir-fry the rice, mix it with the vegetables, and pour in the kimchi juice (kimchi is salty, so no salt is needed).

7. Stir-fry evenly.

8. Put the fried rice into a baking bowl, cover the surface with mozzarella cheese, and put it into a preheated oven at 200 degrees, on the upper-middle layer, with upper and lower heat, for about 10-12 minutes, until the cheese on the surface melts and turns golden.

Korean kimchi baked rice needs to be carefully cooked before it comes out of the pot, and if you are familiar with the steps, you will definitely be able to create the most special taste through your own meticulousness.