2 cups sour kimchi, coarsely chopped, plus 1/4 cup kimchi juice
4 cups day-old cooked rice, at room temperature
This recipe couldn’t be simpler. It’s one of the best ways to use leftover rice—something I often seem to have a lot of—and its success is actually based on the dryness of day-old rice which browns and crisps much better than fresh, soft rice. One of my most guilty, happiest pleasures is to make this late at night (usually after a lot of karaoke) and eat it with cheese (slices of American melted into it, if you must know).
Heat the sesame oil in a large nonstick skillet over medium-high heat. Add the onions and salt. Cook, stirring now and then, until beginning to soften and brown, about 3 minutes. Add the kimchi and cook for 1 minute to combine nicely with the onion. Add the rice and stir thoroughly to combine. Cook until the rice is warmed through and beginning to brown, about 5 minutes. Serve hot.