Kimchi Fried Rice

A new family fave. Kimchi fried rice (or kimchi with farro if you’re not GF)
This is a bomb of gut health goodness with fermented kimchi AND tempeh.
Ingredients:
3 cups brown rice or farro (cooked and cooled)
3 tbsp sesame oil
2 cloves minced garlic
1 medium yellow onion (chopped)
1 cup vegan kimchi (chopped) *I like to make my own kimchi…DM me for the recipe, but store bought works fine as well
1 block tempeh
For seasoning:
1/4 cup kimchi juice
1 tbsp Tamari
Chili flakes (to taste)
Cracked black beeper (to taste)
Sea salt (to taste)
Instructions:
Place the rice or farro in a medium bowl. Heat a large saucepan over high heat and add 1 tbsp of sesame oil. Slice the tempeh into small squares and sauté in the oil. Add salt. Once golden set aside. In the same pan, heat another 2 tbsp of oil and sauté the minced garlic, onion, chili flakes and scallions for about two minutes. Toss in the chopped kimchi and sauté for 2-3 minutes.
Once these are fragrant turn the heat down to medium and stir in the cooked rice and tempeh pieces. Pour in kimchi liquid and Tamari (adjust to taste).
Cook for a couple of minutes and taste.
Adjust flavors and serve with chopped scallions or (my personal favorite) cilantro.
Enjoy!