The Takeout Conundrum

Every time I get Chinese food, it comes with 4 pounds of rice that I never eat—but I hate throwing it away. So I put it in the fridge and it turns into a crunchy, crystallized, flavorless lump. Blarg! So I’ve been playing around with ways to use it, and I ended up re-inventing the wheel. The Korean wheel. You could call it a kimchi pancake, or it’s sort of like bokumbap, but I’ll call it a kimchi scramble:

(I'm no Heidi Swanson, but I thought I'd give you an idea what it looks like pre-scramble...)

½ cup icky leftover rice
½ cup kimchi, chopped (you can buy it, but you can also use this recipe, which is surprisingly easy. I’ve added comments in the “reviews” section with a few suggestions.)
2-3 eggs
1 onion, sliced
Sliced red or green peppers if you like
Sesame oil
Sesame seeds

Sautee onion and peppers. Add rice. Add eggs. Mix sesame oil and seeds into the kimchi and then throw it into the pan. I like to make it extra crispy, but it really depends on how you like your eggs.