Kimchi Fried Rice

• 1 tablespoon canola oil
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 1/2 cup kimchi, finely chopped
• 3 cups cooked white or brown rice**
• 1/2 cup bean sprouts
• 1/4 cup frozen peas
• soy sauce, to taste
• ground white pepper, to taste
• **When you're making fried rice, you'll have the best results if you cook your rice the day before, and let it sort of dry out and get crusty in the fridge. I cook it, spread it out on a baking pan, and just put that in the fridge, uncovered. If you'd rat

1. Heat oil over medium-high heat in wok or large skillet. Add carrots, celery and kimchi. Cook 2 minutes or until vegetables begin to soften, stirring constantly.
2. Add rice, bean sprouts and peas. Cook 3 to 4 minutes or until rice begins to brown and all vegetables are cooked through, stirring frequently. Season with soy sauce and white pepper, to taste.

canola oil, carrots, celery stalks, brown rice, bean sprouts, frozen peas, soy sauce, ground white pepper, making fried rice

Taken from food52.com/recipes/21538-kimchi-fried-rice (may not work)