Fried Rice Recipe with wildbrine Kimchi

• 2 Tbsp. vegetable or olive oil, divided
• 1/2 large onion, chopped
• 2 cloves garlic, minced
• 5 small mushrooms, sliced
• 1 c. bean sprouts
• 3 c. cooked, chilled brown or white rice (ideally overnight)
• 4 oz. tofu
• 3 Tbsp. Tamari sauce
• Black pepper to taste
• 1 c. wildbrine Kimchi, drained and roughly chopped
• 2 tsp. sesame oil

1. Heat 1 Tbsp. oil in a large skillet or wok at medium high heat. Sauté garlic and onions until onions are soft and translucent. Add mushrooms and bean sprouts, and sauté 3-4 more minutes. Set aside in separate dish.

2. Using the same skillet or wok, add remaining oil and fry the rice. Crumble the tofu into the pan; add the tamari and a pinch of black pepper.

3. Add the mushroom mixture back to pan, then the kimchi, just to warm it up. Add sesame oil, stir, then serve.