Kimchi fried rice is one of the easiest dish to make at every korean household . But as every cook know that the simpler the ingredients, the hard it could get.
Three main ingredients and one main hero of the dish : KIMCHI.
Organic & natural-fermentation process is the best.
All the goodness from organic vegetables means no pesticides and chemical on your kimchi. And the good bacteria as a result of good fermentation process. That what you want from a kimchi.
Use your matured kimchi. Means: aging and taste too sour to eat just as a side dish. The sourness from your kimchi brine produced from lactic-acid will give a delicious taste and punch on the dish.
If your kimchi still young or not sour enough, you can add a 1tbsp of vinegar to add a little kick. Rice vinegar would be the best option since it will not affect the flavor of your dish. But be flexible if you happen to have only white vinegar or apple cider vinegar, you still can use it.