Kimchi Fried Rice Arancini

If you live abroad, which dish from your home do you miss the most? I’m sure many would say it's the food their mom used to make with love. For me, it’s my mom’s kimchi fried rice that I miss the most. Today, I recreated that nostalgic taste in a special way with a Korean-Italian fusion dish—Kimchi Fried Rice Arancini.

Servings 4 People

Prep Time 30

Cook Time 20

Total Time 50

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Equipment

1 Small sauce pot A fry pan is also fine.
1 Deep fry pan
1 Spatula
1 Tbsp
1 tsp
1 Food Scissors To cut kimchi. You can use a knife as well.
1 Rice cooker You can use instant rice as well.

Ingredients

Kimchi Fried Rice Arancini

2-3 leaves Kimchi
24 g Ham
3 Tbsp Cooking oil
1/3 Tbsp Sugar
1 Tbsp Soy sauce
1/2 Tbsp Butter
1.5 Bowls Rice
4 Pieces Mozzarella cheese (for stuffing) (for stuffing)
5 Tbsp Flour (for coating)
2 Eggs (for coating)
100 g Breadcrumbs (for coating)
2 L Frying Oil

Tomato Cream Sauce

100 ml Heavy cream
2 Tbsp Tomato paste (or tomato sauce/purée)
1 Pinch Salt
1 Pinch Parsley (for garnish)

Instructions

Preparing ingredients for kimchi fried rice

Finely chop 2-3 leaves of kimchi.
Dice the ham into small pieces.

Make kimchi fried rice

Heat 2-3tbsp of cooking oil in a pan and stir-fry the kimchi.
Add 1/3tbsp of sugar, 1tbsp of soy sauce, and the ham, and continue stir-frying.
Adding 1/2 tbsp of butter enhances the flavor.
Add 1.5 bowls of rice and stir-fry everything together.