I grew up with my mother making this dish usually at the end of the week, tossing in the vegetable dregs of the fridge. Adding a little sesame oil, leftover sticky rice (there was always rice) and tons of rank-smelling kimchi. This version includes less oil and a bit of greens for a healthier version. I also use Tamari sauce to make it gluten free and instead of butter, use grapeseed oil to make vegan. Serve with iceberg or romaine salad for a yummy wintry meal.


2 cups of cooked sticky rice or sushi rice, preferable leftover night in the fridge so it’s not as wet

1 cup of chopped kimchi
3 scallions chopped
1 1/2 inch knob ginger, grated

1 garlic clove, smashed and chopped
1/2 white onion, chopped fine
1 carrot, peeled and chopped
1 small bunch of kale, chopped
1 teaspoon of toasted sesame oil
4-6 tablespoons of Tamari gluten-free soy sauce
2 tablespoons of grapeseed oil or grass-fed butter

In a cast-iron or heavy-bottomed shallow pan, heat butter or oil. When sizzling, add garlic, ginger and onion. Saute over medium heat until fragrant and soft but not brown or burnt. Add carrot, kale and scallions. Saute another five minutes until carrots have softened. You may need to add a little water. No need to add more oil. Once vegetables are soft, add rice and kimchi and stir vigorously and well in the pan so everything is evenly combined. Add Tamari sauce and continue to stir until evenly seasoned. Finally, add sesame oil. Keep heat on low and leave for 15 minutes. The bottom should form a nice crispy crust. Resist the urge to keep checking. After 15 minutes, turn off heat and serve.