Wash the mini pumpkins thoroughly and microwave them for 3 minutes.

Cut off the top of the pumpkins and scoop out the insides using a spoon.

Chop the kimchi finely and heat a pan with a small amount of cooking oil.

Add sugar, oyster sauce, and gochujang to the pan and stir-fry with the kimchi.

Add cooked rice to the pan and stir-fry until well mixed and slightly crispy.

Add half a cup of mozzarella cheese to the fried rice and mix well.

Stuff the fried rice into the hollowed pumpkins, pressing down gently.

Top the stuffed pumpkins with the remaining half cup of mozzarella cheese.

Microwave the stuffed pumpkins for 2 minutes until the cheese melts.