Kimchi And Tofu Fried Rice

Cold day-old rice is not a suggestion — fresh rice steams instead of frying and turns to paste.

The target is separate grains with brown crusted patches through them, not a uniform pink stir-fry.

Older kimchi makes better fried rice — the sour, collapsed stuff at the bottom of the jar is exactly what you want.

Every drop of kimchi brine goes in the pan; it is the seasoning.