I had a little bit of the cauliflower kimchi leftover and this kimchi is not meant to be kept for a long time, unlike the regular napa cabbage kimchi.
At the same time, I had some rice in the freezer. I took the frozen rice to defrost overnight in the fridge. As for the cauliflower kimchi, I took the container out to stand at room temperature overnight (to ferment because I did not allow it to do so after it was freshly made) and added some of the regular kimchi to it.
For the fried rice, besides kimchi, I used bacon. Yum! It is quite a simple process - saute the diced bacon until lightly browned, add some chopped onions and once the onions are soft, add kimchi and continue to cook until the kimchi is soft.
Add a little bit of kimchi juice for moisture and in goes the rice. Stir fry until rice is combined with the kimchi. Then add some light soy sauce for seasoning. Once the rice is well mixed and heated through, it's done!
Nice or not? What? No, thank you? heh..heh... To each his own!
I am really enjoying kimchi!