Vegetables and kimchi fried rice

A nice twist on Korean kimchi fried rice, which is loaded with veggies!

1 portion cooked and preferably cooled rice (I like to use Japanese or Thai rice for this kind of dishes, but use whatever you have on hand!)
1/2 onion
1 small clove garlic
1 broccoli stem (alternatively, you could use broccoli florets)
1 small celery stem
4/5 small button mushrooms
3 tbsp kimchi (make sure it’s vegan if using store bought!)
1 small handful mung bean sprouts
1 tbsp soy sauce (use GF if needed)
1/2 tsp red pepper flakes (optional, it will depend on the spiciness of your kimchi)
sesame oil (or sunflower or grapeseed)
sesame seeds, to serve

View the full recipe at Lemon pie and tie&dye →