Method

To make the fried rice, squeeze the kimchi over a bowl to release as much liquid as you can. You want about 60ml kimchi juice - transfer any excess juice back into the kimchi jar for future use. To the kimchi juice, add the gochujang, soy sauce and sesame oil, whisking to form a smooth sauce; set aside. Finely chop the kimchi, transfer to a separate bowl and set aside. Place 1 tbsp canola oil in a large high-sided frying pan (or wok) over medium heat. Once hot, add the pineapple and maple syrup and cook for about 5 minutes, tossing the pineapple occasionally, until starting to caramelise. Transfer the caramelised pineapple and any liquid to the bowl with the chopped kimchi and return the pan over medium heat with the remaining 1 tbsp canola oil. Add the red onion and sauté for 5 minutes until starting to soften. Add the celery, peas, garlic and ginger and cook for 2 minutes, stirring through the onion. Increase the heat to medium-high, add the kimchi and pineapple and cook for 2 minutes, until the kimchi is heated through. Add the rice and sauce that you prepared earlier. Cook for a few minutes, breaking up the rice as you go, so the rice is warmed through and evenly coated in the sauce. Add the spring onion and coriander, toss through and cook for a further minute, then remove from the heat. 

Serve the fried rice warm in bowls, topped with a drizzle of sesame oil, extra chopped spring onion, coriander leaves and roasted peanuts.