Cheesy Gochujang Skillet Fried Rice

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Ingredients

• 5 cups day-old cooked rice
• ¼ cup gochujang
• ¼ cup low-sodium soy sauce
• 2 tablespoons toasted sesame oil
• ½ teaspoon MSG
• 2 tablespoons vegan butter
• ½ cup green onion (white and light green parts, roughly chopped (save the darker green parts for garnish))
• 12 cloves fresh minced garlic
• ¾ cup vegan mozzarella shreds (divided)
• ½ cup vegan cheddar shreds (divided)
• Kimchi (for serving, optional)
• Toasted sesame seeds (for serving, optional)

1
Preheat oven to 375°F.
2
Place the rice in a large bowl along with the gochujang, soy sauce, sesame oil, and MSG. Give it a good mix to thoroughly combine.
3
Melt the butter in an oven-safe nonstick skillet over medium heat. Once the butter is melted, add the green onion and garlic, and sauté, stirring often, until the onion is translucent and the garlic is fragrant, 3 to 5 minutes.
4
Add half of the rice to the skillet. Using a spatula or the back of a wooden spoon, pat down the rice to form a single even layer. Sprinkle ½ cup of the mozzarella and ½ cup of the cheddar shreds on top of the rice, then add the rest of the rice mixture over the cheese. Using a spatula or back of a wooden spoon, gently form the second layer of rice over the cheese to create an even, flat layer of rice.
5
Sprinkle the remaining ½ cup of mozzarella shreds on top and cover the skillet with an oven-safe lid. Place the skillet on the middle rack of the preheated oven and bake until the rice is crispy on the bottom and the cheese has melted through, 35 to 45 minutes.
6
Garnish with green onion, kimchi, and toasted sesame seeds (if using), and serve immediately. ENJOY!