This unique method of making fried rice comes from Hetty McKinnon, Sydney native turned Brooklynite, cookbook author and creator of Peddler Journal. It’s a terrific way to use up a jar of cabbage kimchi, but it’s also a delicious reason to buy kimchi if you don’t already have some on hand. Cooked rice that’s fully chilled is best for making fried rice because the grains won’t turn mushy when heated. Steam, cool and refrigerate some in advance if you can; otherwise store-bought already cooked rice is an option. We particularly like the stickiness and chew of short- or medium-grain rice, but regular long-grain is fine, too (don’t use jasmine or basmati—the grains are too delicate).