Spice Up Your Night!

When the rice is cooked, return the pan or wok to a medium-high heat with another drizzle of oil. When hot, fry the grated ginger and three-quarters of the sliced spring onion for 2-3 minutes until softened, shifting constantly. Add in the cooked rice and half of the chopped kimchi. Toss through the soy sauce and gochujang to taste. Fry for 2-3 minutes until combined and coated. Add in the cabbage and carrot, edamame beans, and mushrooms. Gently toss for 2-3 minutes until the cabbage is wilted but crunchy. Season to taste and remove the pan or wok from the heat.