RICE

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

TOFU

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

VEGGIES

• 1 Tbsp toasted sesame oil
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 2 ½ cups stir fry veggies of choice (we used carrots and snap peas!), cut into bite-size pieces
• 1 Tbsp tamari or soy sauce (if not gluten-free)
• 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 toasted sesame oil
• 1 Tbsp tamari (or soy sauce if not gluten-free)
• 2 Tbsp finely chopped fresh ginger
• 2 cups cooked, cooled brown rice (leftovers or rice cooked per Step 1)
• 1/4 cup gochujang sauce (or sub store-bought // ensure vegan/gluten-free friendly as needed)

GARNISH optional

• sesame seeds
• Crumbled nori
• sliced green onion