1First, prepare the miso glaze: In a small bowl, whisk together miso paste, soy sauce, mirin, rice vinegar, and 1 teaspoon of sesame oil. Set aside.

2Pat salmon fillets dry with paper towels. Season lightly with salt and pepper. Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat. Sear salmon, skin-side down first if applicable, for 3-4 minutes per side until cooked through and flaky. During the last minute of cooking, brush generously with the miso glaze and let it caramelize slightly.

3Remove salmon from the skillet and set aside. In the same skillet (add a little more oil if needed), add remaining 1 tablespoon of vegetable oil. Sauté the white parts of the green onions, minced garlic, and grated ginger for 1 minute until fragrant.

4Add the chopped kimchi to the skillet and cook for 2-3 minutes, stirring occasionally, until slightly softened.

5Add the day-old cooked rice to the skillet, breaking up any clumps. Stir-fry for 3-4 minutes, ensuring the rice is heated through and well coated with the kimchi mixture. Make a well in the center of the rice.

6Pour the beaten eggs into the well. Scramble quickly until just set, then incorporate into the fried rice.

7Stir in the thawed edamame and the remaining green parts of the green onions. Cook for another 1-2 minutes.

8Serve the kimchi fried rice immediately, topped with the miso-glazed salmon fillets. Garnish with toasted sesame seeds.

9Enjoy this flavorful and satisfying fusion meal.