Spicy Korean Kimchi Rice

INGREDIENTS:

1 1/2 cups white calrose rice
2 cups water
1.5 cups prepared kimchi
1 to 2 tablespoons sriracha hot sauce
1/4 cup sweet chili sauce, to taste
4 tablespoons vegan buttery spread
1 small white onion, sliced
1/2 cup sliced green onions
1/2 cup frozen veggies of choice (optional)

DIRECTIONS:

1) Put 1.5 cups calrose rice and 2 cups water in a rice cooker and cook for 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.

2) Put white onions, frozen veggies, and kimchi (no liquid) into a fry pan with a couple of tablespoons water (you can add a couple of tablespoons of the kimchi liquid to the veggies as well if you wish). Cook until the onions are translucent, about 5 minutes.

3) Add the cooled rice and 4 tablespoons of "butter" to the fry pan. Mix in your green onions, sriracha, and sweet chili sauce. Keep moving the rice around in the pan until the rice doesn't look too saucy, about 10 minutes.

I love to eat any kind of fried rice with cut up seasoned and roasted dried seaweed sheets (not nori that you use to roll sushi), cut into bite-size pieces.

Pictured is the brand I always get, it's my favorite!

You can also use this rice as a filling in spring rolls! Just let it cool down to room temperature and add avocado, shredded carrots, and red cabbage to the mix and whatever else tickles your fancy. I dipped my spring rolls in a dip composed of blended sriracha and "mayo"... Yum!