Step 1

Wash and cook the rice. Preferrably the night before, wash the rice thoroughly until the water runs clear. In your rice cooker, add the rice and water and cook until softened. Place in an airtight container in the refrigerator overnight.

Step 2

In a small bowl, mix to combine the kimchi juice, soy sauce, gochujang and sesame oil.

Step 3

Sauté the onions and garlic. In a wok, or a large skillet, heat 3 tablespoons of vegetable oil over medium high-heat. Add the onions and cook until they are translucent and lightly browned about 3-4 minutes. Then add the garlic and whites of the green onions cook until lightly browned and fragrant about 30 seconds-1 minute.

Step 4

Add the vegetables. Add the kimchi, enoki mushrooms and frozen vegetables to the pan and toss to combine. about 1 minute

Step 5

Add the rice and sauce. Add the rice to the pan and toss to combine. Then pour in the sauce and toss until the rice is evenly coated. Turn off the heat and toss in the sliced green parts of the green onions.

Step 6

Serve. Garnish with more green onion, toasted sesame seeds, shredded seaweed and a fried egg. Enjoy!