Zucchini Cup Kimchi Fried Rice
Let’s make Kimchi Fried Rice Extra Special! Introducing Zucchini Cup Kimchi Fried Rice.
I’ve developed a habit of making dishes as if I’m hosting honored guests, even for my own meals. Sometimes, I prioritize presentation over taste, which makes me wonder if it’s the true spirit of a cook. My son, who mainly cooks for himself, seems to have inherited this trait. He even selects the most elegant and delicate cups for his juice or soda. It doesn’t matter if they’re difficult to use or fragile; as long as they’re beautiful, that’s all that matters. His beautifully crafted new plates often grace his dining table. He also has a remarkable eye for elegant cutlery, making me believe he truly has an artistic soul.
Today, I’ve used zucchini, a vegetable I often use due to its affordability and versatility, though I don’t particularly love it. I hollowed out the zucchini to create ‘cups’ and filled them with simple kimchi fried rice. Melted cheese is always a winner, and the combination of kimchi fried rice with mozzarella is something you must try if you haven’t already! Plus, it’s so pretty!
Ingredients- 2 medium zucchinis
- Salt to taste
- Black pepper to taste
- Herbs (optional, for seasoning)
- 1.5 cups kimchi fried rice
- 1 cup shredded mozzarella cheese (approx. 100g)
Cooking Instructions
Step 1
First, prepare the kimchi fried rice. It’s important to stir-fry it until most of the moisture has evaporated, so it’s not too soggy. This will help the rice grains maintain their texture when used as a filling.
Step 2
Cut the zucchinis into segments about 4-5 cm (around 1.5-2 inches) in height. Using a spoon or a melon baller, carefully scoop out the seeds and some of the flesh to create a hollow cup shape. Season the inside and outside of the hollowed zucchinis evenly with salt, pepper, and herbs if desired. The herbs will add an extra layer of flavor.
Step 3
Arrange the prepared zucchini cups on a baking sheet. Try to space them out evenly so they stand upright and don’t touch each other.
Step 4
Bake in a preheated oven at 420°F (190°C) for 7-8 minutes. This step will slightly soften the zucchini and bring out its natural sweetness, which complements the kimchi fried rice beautifully.
Step 5
Once baked, carefully fill each zucchini cup with the prepared kimchi fried rice. Gently press the rice down to pack it in, ensuring it’s nicely filled without overflowing.
Step 6
Generously top the kimchi fried rice-filled zucchini cups with shredded mozzarella cheese. Get ready for that irresistible melted cheese goodness!
Step 7
Return the baking sheet to the oven, now preheated to 400°F (200°C), and bake for another 10 minutes. Continue baking until the mozzarella cheese is melted, bubbly, and golden brown, and the zucchini and rice are heated through. The aroma will tell you when it’s perfectly done!
