KIMCHI FRIED RICE
1 TBSP Canola Oil
1 TBSP Sesame Oil
1 Medium Diced Onion
1 TBSP of Soy Sauce
2 cups Vegan or Napa Kimchi, coarsely chopped (see notes)
3 cups Cooked White or Brown Rice, or Frozen Whole Foods Veggie Fried Rice
Seasoned Seaweed, julienned or artfully torn into pieces
Toasted Black Sesame seeds
Heat sesame oil in a large nonstick skillet or wok over medium high heat.
Add diced onions. Cook until they soften and brown, about 3 minutes.
Add Chi Kitchen Kimchi and juice and cook for about 1 minute, combining with onion.
Add rice and soy sauce sauce, stirring thoroughly to combine until rice is warmed throughout and beginning to brown, about 5 minutes.
Top with your desired garnishes and serve. To enjoy the probiotic benefits of kimchi garnish with raw kimchi.
Notes: You can add any chopped leftover vegetables that you have around to this dish. Just add them in after the onion is cooked before adding rice. Do not overcrowd the pan, though. If you need to move the cooked onion and vegetables to a plate to make room you can add them back into the pan after kimchi are warmed.
Chopping Kimchi: To chop the kimchi without making a mess, use clean kitchen scissors to chop kimchi directly in the jar!