• Heat vegetable oil in a large skillet or wok over medium-high heat. Add the peas and carrots, sautéing until they begin to soften, about 2-3 minutes.
• Stir in the chopped kimchi and cook for another 2 minutes, allowing the flavors to meld.
• Push the veggies and kimchi to the side of the pan. Pour the beaten eggs into the empty side, scrambling gently until they are just set.
• Add the chilled rice, breaking up any clumps. Pour in the kimchi juice and coconut aminos, stirring to combine all the ingredients well. Cook for 5-7 minutes, or until the rice is heated through and slightly crispy. Drizzle sesame oil over the fried rice and mix thoroughly. Season with salt and pepper to taste. Serve the kimchi fried rice hot, garnished with your favorite topping.

Tip:

• Feel free to add more vegetables like bell peppers or mushrooms for additional texture and nutrients. If you enjoy extra heat, consider adding a tablespoon of gochujang (Korean chili paste).