Korean fried rice with simple kimchi

Kimchi is a traditional fermented Korean dish that’s eaten with almost every meal. It’s usually prepared over a number of days, but I’ve done a simplified version that’s quick to make, uses fewer ingredients and can even be used straight away. If you do have the time though, pack the kimchi into a large jar and leave overnight at room temperature, then store in the fridge and use within 2 weeks. Once the kimchi is made, the rest of the fried rice recipe is a breeze.