Recipe via With Food + Love |


Notes: if your rice is already cooked, this recipe will only take about 10 minutes to make. I love this fried rice as is, vegan style, but you could totally scramble in an egg. Be sure to keep the temp low after you’ve added in your kimchi, you don’t want to destroy its healthy bacteria.


2 tablespoon olive oil

large bunch ramps, chopped {or 1 shallot thinly sliced + handful spinach}

1 small bunch of asparagus, cut into bite sized pieces

1 cup fresh or frozen peas

1 1/2 cup long grain brown rice

1 tablespoon tamari or liquid aminos

1/4 cup kimchi

sesame seeds to garnish

In a large saute pan or wok heat the olive oil on low-medium heat. Saute the ramps for 1 minute, then toss in the asparagus and peas and cook for about 5 – 7 minutes until the veggies are bright green and almost browning. If you are using frozen peas, add these after the asparagus is cooked halfway through.

Then add in the tamari and cooked rice, and toss to combine thoroughly. Then add in the kimchi and cook on low until heated all the way through. Serve with sesame seeds, enjoy.