If you're not using pre-cooked rice, cook the rice now according to packet instructions. Once cooked, rinse with cold water.
300 g brown rice
Put all of the stir-fry sauce ingredients in a bowl and mix until well combined.
Grab your wok and optionally add one teaspoon of sesame oil. Place over a medium-high heat.
1 teaspoon sesame oil
Add the garlic and stir-fry for 30 seconds.
2 cloves garlic
Pop the kimchi in and stir well.
1 cup kimchi
Next add the carrots, baby corn, green beans and tenderstem broccoli. Stir-fry for 5 minutes, the veggies will still be crunchy, yet piping hot.
200 g baby corn, 100 g tenderstem broccoli, 200 g carrots, 200 g green beans
Pop the cooked rice into the wok and stir until well combined with the vegetables and kimchi.
Pour in the stir-fry sauce and mix well. Make sure everything gets a good coating of the sauce. It should look well glazed. Ensure it is all piping hot and then serve with sesame seeds and sliced spring onions as garnishes.
Notes
If possible, use one day old leftover rice or make the rice the day before. If this isn’t possible, rinse the rice with cold water once cooked. If you have a little bit of time, spread it out on a baking sheet and place in the fridge for an hour to help dry it out.
Kimchi can be shop bought, just make sure it’s vegan. It’s often not, but there are quite a few vegan options available now.
Feel free to mix up the vegetables. A previous version of this recipe used mixed mushrooms instead of baby corn. As long as you stick to the total amount of vegetables (700g), you can use whatever you have on hand.
This meal keeps in the fridge for three days. Add 1-2 tablespoons of water to the container before reheating in the microwave. Make sure it is piping hot before serving.
This recipe also freezes well, for up to three months. Defrost thoroughly before reheating.