3 C. cooked rice (I used brown rice)
1 C. kimchi, chopped
1 onion, diced
1 C. sliced carrots (I used a handful of baby carrots)
1/2 red bell pepper, sliced
1/2 C. frozen peas
2 C. baby spinach
3 cloves garlic, chopped
1 Tbls. grated ginger
For the Sauce:
2 Tbls. kimchi juice
3 Tbls. soy sauce or Tamari (I use low sodium soy sauce)
1 Tbls. gochujang
1 Tbls. toasted sesame oil
Whisk together sauce ingredients in small bowl and set aside.
In large skillet, heat a little oil and add onions, carrots, red bell pepper, garlic and ginger and stir fry until veggies start to soften. Then add kimchi and peas and continue to stir fry another couple minutes.
Add rice, sauce and spinach. Continue to cook, stirring, until rice is heated through and spinach is wilted.
Serve with your desired toppings.