Crispy Kimcheesy Rice: The One-Skillet Snack Your Late Night Needs

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Crispy Kimcheesy Rice: The One-Skillet Snack Your Late Night Needs
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When life gives you too much rice, bake it with cheese and top it with kimchi. And more cheese!

I ended up preferring to use shredded low-moisture mozzarella cheese, grated Gruyère, and some kind of hard cheese, like Cotija or Parmigiano-Reggiano, because those cheeses taste good together and provide a bunch of different cheesy textures, and because I generally always have mozz, Gruyère, Cotija, and/or parm in my fridge. But I've tried this dish with other cheeses, too, including cheap supermarket cheddar, and it was still pretty good.

Once it's all thoroughly mixed, scrape half of the seasoned rice into the greased pan, and, using the bottom of a drinking glass or measuring cup, smush the rice into an even layer. Distribute half of the grated mozzarella and Gruyère evenly all over, then scrape the remaining seasoned rice into the pan, and, again, smush it into an even layer.

Slide the pan under the broiler for about two minutes, or just until all the mozzarella and Gruyère melts and gets gooey and the Cotija starts to char a little bit. Pull the pan out, top the dish with the thinly sliced scallion greens, and serve it immediately.what is this thing?

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