1 1/2 cups white calrose rice
2 cups water
1 cup prepared Kim Chee (recipe is on this site under cabbage)
Sriracha hot sauce, to taste
Sweet chili sauce, to taste
Vegan buttery spread, to taste
1 small white onion, sliced
1/2 cup sliced green onions
1/2 cup frozen veggies of choice (corn and peas taste good)
The Kim Chee on this site needs to sit in the fridge for a day so you will have to prepare your Kim Chee before you can make this recipe. I used daikon, nappa cabbage, and bok choy for my pickling veggies.
1) Put calrose rice and 2 cups water in a rice cooker and cook about 25 minutes. If you don't have a rice cooker follow the directions on the rice package. Once the rice is done let it cool completely or almost completely.
2) Put white onions, frozen veggies, and Kim Chee (no liquid) into a fry pan with a couple of tablespoons "butter" and add some Sriracha to the veggies as well. Cook until the onions are translucent, about 5 minutes.
3) Add the cooled rice and a couple big scoops of "butter" to the fry pan. Dump 1/4 cup of the liquid from the Kim Chee jar into the mix as well. Mix in your green onions, some more Sriracha, and some sweet chili sauce. Add more "butter" if needed if rice is sticking to the pan. Keep moving the rice around in the pan until the rice doesn't look too saucy, about 10 minutes.
Serve with seasoned toasted seaweed... YUM!
Source of recipe: My Korean ex boyfriend used to make this and i veganized it.