Kimchi Fried Rice
[Vegan]

For the Stir Fry:

• 2 cloves garlic - finely chopped
• 1 cup kimchi - roughly chopped (especially if there's some larger pieces in it)
• 3 cup mushrooms - we often use a selection of Asian mushrooms like king oyster, enoki and shimejii
• 4 cup vegetables – like carrots, tenderstem broccoli and green beans – seasonal is best
• 1.58 cups brown rice
• 1 tablespoon sesame oil
• Optional: spring onion, sesame seeds and strips of nori (seaweed) are all great as garnishes for this dish

For the Sauce:

• 1 tablespoon Korean chilli paste (gochujang) – this has a pretty unique flavour so you won't get quite the same result if you use another type of chilli paste, but it'll still be good.
• 2 tablespoon soy sauce
• 1 tablespoon vegan honey or maple syrup
• 1 tablespoon sesame oil
• 1 teaspoon rice vinegar