Kimchi Fried Rice, or Kimchi Bokkeumbap, is a traditional Korean dish that cleverly repurposes leftover rice and kimchi. The key ingredient in this flavorful meal is kimchi itself.

This simple Korean dish stores well in the fridge for up to 5 days, especially when meatless. It's an ideal choice for a vegetarian or vegan lunch on its own, but you can also add various proteins such as spam, bacon, beef, or tofu. For a more nutrient-dense meal, include vegetables like enoki mushrooms, zucchini, carrot, onion, and green pepper.

This basic recipe is vegan if served without a fried egg. Enjoy it as a standalone dish or as a tasty accompaniment to Asian meat dishes. Personally, I find it perfect for lunch in its most basic version.

When preparing Kimchi Fried Rice, consider two crucial factors. First, ensure your kimchi is well-fermented (2-4 weeks old). When buying kimchi, look for less vibrant colors and slightly wilted cabbage, as brighter and fresher-looking kimchi indicates a younger fermentation. Second, use one-day-old rice for optimal texture, or chill freshly cooked rice for at least an hour to avoid mushiness and clumping.