Ingredients

• Ingredients Units USM Scale 1x2x3x 1 cup dried rice (or 3 cups cooked) 1 tablespoon sesame oil 1 – 2 cloves garlic, minced 1 inch knob ginger, grated or minced 1 cup frozen veggie mix (anything with carrots, peas, corn and/or green beans) 1 – 1 1/2 cups Vegan Kimchi (the more the merrier), chop the kimchi if you like 1 tablespoon tamari, soy sauce or coconut aminos, or to taste 1 tablespoon gochujang, or to taste (optional) To garnish 1 nori sheet, thinly sliced 2 scallions, thinly sliced (pale green + green parts only) sesame seeds (white, black, toasted or combo)

Preparation

• Instructions Rice: Cook the rice according to package directions. For best results, use day old rice. Stir-fry: In a wok or pan, heat the oil over medium-high heat, add the garlic and ginger, cook until fragrant, about 30 – 60 seconds, stirring frequently. Add the rice, kimchi and frozen veggies, give a good mix, add the tamari and optional gochujang, stir fry for 3 – 4 minutes, or until most of the liquids have been absorbed. Taste for flavor, adding more tamari or chili pepper flakes. Serve: Spoon into individual bowls with sliced nori sheets, scallions and sesame seeds. Store: Leftovers can be kept in the refrigerator for up to 3 days in a covered container. For longer storage, keep in the freezer for up to 2 – 3 months. Let thaw before reheating on the stovetop or microwave.