2 cups rice cooked
1 cup vegan kimchi
1/2 cup green peas (fresh or frozen)
1 tbsp tamari (or coconut aminos for soy-free)
2 tbsp sesame soy bean oil mixture (or water for oil-free)
1/2 tbsp korean gochujang (or hot chili paste)
5 scallions white and green parts are separated
4 garlic minced
Sesame seeds, green parts of scallions, microgreens and chopped nori to serve (optional)
1. In a wok, place the white parts of the scallions and minced garlic and fry over medium high heat for 1-2 minutes with a drizzle of sesame soy bean oil mixture(or water for oil free.)
2. Add in the kimchi and gochujang, and fry for another minute. Bring the heat down to a medium and add in the cooked rice, green peas, and tamari (or coconut aminos for soy free)
3. Fry until the rice has absorbed all the flavours.
Then add in half of the green onion tops, drizzle in the sesame oil and fry for another minute.
4. Serve immediately and garnish with remaining green onions, sesame seeds, nori strips and microgreens of your choice.