RICE

• 12 cups water (yes, we really do mean 12 cups — the rice is cooked using the pasta method)
• 1 cup brown rice we used short-grain, but long-grain works too // alternatively, skip cooking rice and use two cups leftover as recipe is written, uncooked, rinsed thoroughly

TOFU

• 14 ounces extra-firm tofu
• 1 Tbsp sesame oil toasted
• 2 Tbsp gochujang or sub store-bought // ensure vegan/gluten-free friendly as needed, sauce

VEGGIES

• 1 Tbsp sesame oil toasted
• 1 medium yellow onion diced
• 4 cloves garlic minced
• 2 ½ cups vegetables we used carrots and snap peas!), cut into bite-size pieces, for stir fry, of choice
• 1 Tbsp tamari if not gluten-free, or soy sauce
• 1 cup kimchi , chopped into bite-size pieces (or sub store-bought // ensure vegan-friendly as needed)
• 1 Tbsp kimchi juice (from a jar of kimchi // ensure vegan-friendly as needed)

FRIED RICE

• 1 Tbsp sesame oil toasted
• 1 Tbsp tamari (or soy sauce if not gluten-free)
• 2 Tbsp ginger finely chopped, fresh
• 2 cups brown rice leftovers or rice cooked per Step 1, cooked, cooled
• 1/4 cup gochujang or sub store-bought // ensure vegan/gluten-free friendly as needed, sauce

GARNISH optional

• sesame seeds
• nori crumbled
• green onion sliced