Ingredients

• 2

  cups
  Organic White Jasmine Rice suggested substitutions
• 1 ¹⁄₂

  cups
  Veggies (onion, zucchini, frozen corn/peas/carrots mix)
• ¹⁄₂

  cups
  Kimchi, large chunks
• ¹⁄₄

  cups
  Kimchi Juice (at the bottom of the kimchi container)
• 1 ¹⁄₂

  tbsp
  Tamari or Soy Sauce
• 1

  tbsp
  Butter, grass fed
• 1

  tsp
  Sesame Oil
• ¹⁄₂

  tsp
  Garlic, minced
• 1
  Egg, fried, for garnish
• Toasted Sesame Seeds, for garnish
• Seaweed Flakes, for garnish
• Scallions, sliced for garnish

Instructions

1. Add 1 cup of Lundberg Family Farms Organic Brown Jasmine Rice and 1 1/2 cups of water to a small saucepan and bring to a boil. Cover with a tight-fitting lid, reduce heat to low-simmer and cook for 15 minutes, let stand for 10 minutes.
2. On medium heat, melt butter in a wok or large pan and stir in garlic for 10 seconds. Add in kimchi and veggies, stir for 3-4 minutes. Add the rice and kimchi juice until rice is covered. Add sesame oil and tamari until mixed well. Remove from heat. Fry your eggs in a separate pan sunny side up or to your preference.
3. Serve kimchi fried rice in a bowl or plate. Add fried egg on top. Garnish with sesame seeds, seaweed flakes, or scallions!