This is one of our favorite ways to use old kimchi that's been sitting in the fridge for a while. It's so easy and comforting.
The key is to use kimchi that is a little old because it is more tangy and tastes better when fried. Also important is using rice that is a day old because it has less moisture and gets crispy at the bottom of the pan. If you don't have rice that's a day old, just make rice as usual but use a little less water and stick it in the freezer for 5 minutes to cool.
Also Our favorite brand of Kimchi is "Chongga". We've tried all kinds of brands but this one is by far the best. The one on the right is regular fresh kimchi which needs at least 10 days to be ready for Kimchi Fried Rice. The one on the left is old fermented Kimchi so it's already ready. This is about $7.99 at a Korean Market.
4 cups old kimchi, cut into bite size pieces
4 bowls of one day old rice (cold)
2 T cooking oil
1 T butter
1 T red pepper paste (gochujang, sold in Korean markets) - if you don't have it, you can skip it.
1 T sesame oil
Pepper to taste
Sesame seasoned seaweed, crushed (sold in the Asian section of most supermarkets)
Chopped green onions
*Variations with more protein: Fry some chopped ham in the pan before adding the kimchi. Or add canned tuna(drained) with the kimchi.