Measurements

• 1 cup rice
• cubed2 tablespoons gluten-free soy sauce1 tablespoon sesame oil2 cloves garlic
• minced1 tablespoon fresh ginger
• minced2 green onions
• chopped1 carrot
• julienned1 cup broccoli florets1 cup spinach leaves1 teaspoon red pepper flakes1 tablespoon sesame seeds

Preparation Method

• Cook the rice according to package instructions.
• Set aside.In a large pan, heat sesame oil over medium heat.
• Add garlic and ginger, sauté for 1-2 minutes until fragrant.Add the cubed tofu to the pan and cook until golden brown on all sides, about 5-7 minutes.Add the carrots and broccoli to the pan, stir-fry for 3-4 minutes until they start to soften.Stir in the cooked rice, kimchi, and soy sauce.
• Mix well to combine all ingredients.Add the spinach and cook until wilted, about 2 minutes.Sprinkle red pepper flakes and sesame seeds over the top.
• Stir to combine.Garnish with chopped green onions before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.