1Prepare the miso glaze: In a small bowl, whisk together the miso paste, soy sauce, mirin, maple syrup, grated ginger, minced garlic, 1 tbsp sesame oil, and rice vinegar.

2Glaze the salmon: Pat salmon fillets dry. Brush about half of the miso glaze over the flesh side of the salmon fillets. Let marinate for at least 10 minutes at room temperature, or up to 30 minutes in the refrigerator.

3Cook the salmon: Heat 1 tbsp neutral oil in a large non-stick skillet over medium-high heat. Place salmon fillets skin-side down (if applicable) and sear for 4-6 minutes, until skin is crispy. Flip, brush with more glaze, and cook for another 3-5 minutes until cooked through and flaky. Remove salmon and set aside.

4Scramble eggs: In the same skillet, add a little more oil if needed. Pour in beaten eggs and quickly scramble until just set. Remove from skillet and roughly chop.

5Sauté aromatics: Add the remaining 1 tbsp neutral oil to the skillet. Add the white parts of the green onions and sauté for 1 minute until fragrant.

6Cook the kimchi rice: Add the chopped kimchi, reserved kimchi juice, and gochujang (if using) to the skillet. Cook for 2-3 minutes, stirring, until heated through and fragrant.

7Combine and finish: Add the day-old rice and edamame to the skillet. Break up any clumps and stir-fry for 5-7 minutes until the rice is heated through and slightly crisp. Stir in the scrambled eggs and most of the green parts of the green onions.

8Serve: Divide the kimchi fried rice among serving plates. Top each plate with a piece of miso-glazed salmon. Garnish with remaining green onions.