Ingredients

• 3 cups Cooked cold brown rice (ideally day-old)
• 1 cup Drained and chopped kimchi
• 300 g Shrimp, peeled and deveined
• 2 tablespoons Sesame oil
• 1 small Yellow onion, chopped
• 1 medium Carrot, finely diced
• 1/2 medium Zucchini, finely diced
• 2 Garlic cloves, minced
• 1 teaspoon Fresh ginger, grated
• 2 cups Fresh spinach
• 1 tablespoon Light soy sauce
• 1/2 teaspoon Gochujang (Korean chili paste, optional)
• 4 Eggs (for serving, optional)
• 2 Sliced green onions
• 1 tablespoon Toasted sesame seeds

Instructions

1. 1

   Prepare all ingredients: chop vegetables, drain and chop kimchi. If using eggs, fry them separately for a sunny-side up egg or scramble and set aside.

2. 2

   Heat 1 tablespoon of sesame oil in a large wok or skillet over medium-high heat. Add shrimp and sauté for 2-3 minutes until pink and cooked through. Remove from the pan and set aside.

3. 3

   Add the remaining 1 tablespoon of sesame oil to the pan. Add onion, carrot, and zucchini. Sauté for 3-5 minutes until vegetables begin to soften.

4. 4

   Stir in garlic and ginger and sauté for 1 minute until fragrant.

5. 5

   Add the chopped kimchi to the pan and sauté for 2-3 minutes, stirring to release its flavors.

6. 6

   Add the cooked brown rice. Use a spatula to break up any clumps of rice and mix well with the other ingredients. Cook for 5-7 minutes, stirring occasionally, until the rice is slightly toasted.

7. 7

   Stir in the spinach, light soy sauce, and gochujang (if using). Stir until spinach is wilted. Return the cooked shrimp to the pan and mix through.

8. 8

   Taste and adjust seasoning as needed. Serve immediately, garnished with sliced green onions, toasted sesame seeds, and a fried egg on top if desired.