2green onions, chopped and whites and greens separated
1 1/2Tbspextra virgin olive oil (or any oil)
1cupvegan kimchi, chopped
1/2cupfrozen peas
3Tbspkimchi juice (from the jar)
2Tbsp soy sauce (if GF, use coconut aminos or tamari)
1Tbspgochujang(make sure it is GF if needed)
3cupsday old white rice
1 Tbspsesame oil
sesame seeds, for topping
1sheet dried seaweed, sliced thin for topping
Instructions
Heat oil in a large wok or skillet on medium high heat. Add the garlic and white parts of the green onions. Saute for 30 seconds.
Add the kimchi, peas, kimchi juice, soy sauce, and gochujang. Stir and saute for 2-3 minutes.
Heat the rice up just a little bit so it isn’t super hard from being in the fridge (don’t make the rice hot, just warm it up a little). This helps break up the clumps too. Saute for another 2-3 minutes, breaking up any clumps of rice.
Add the green parts of the green onions and sesame oil. Saute until combined. Add salt and pepper to taste.
Serve with sesame seeds and strips of dried seaweed on top. Enjoy!