• 1 piece of Meaty Meat Pork-ish
• 1 cup / 200 g sushi or basmati rice (dry weight)
• 3 tbsp neutral oil 
• 1 spring onion
• 2 ½ cups / 250 g vegetables of your choice/whatever you have left in your fridge and needs using up (broccoli, carrots, cabbage, snow peas, frozen peas all work very well)
• ⅔ cup / 130 g kimchi
• 1 cup / 250 g firm tofu 
• 2 tbsp Gochujang (Korean fermented chili paste)
• 1 tbsp Doenjang (Korean fermented soybean paste)
• 2 tbsp light soy sauce
• 2 tbsp sesame oil
• 2 tsp rice vinegar 
• 1 tbsp finely sliced spring onion for decoration
• ½ tsp sesame seeds for decoration

Cook your rice
If you are not using leftover rice, cook a fresh batch at least 1 hour ahead of time and let it steam out. 

Prepare your vegetables and proteins
1. Thinly slice a spring onion and finely chop the vegetables of your choice 
2. Crumble tofu into small pieces.
3. Chop Meaty Meat Pork-ish into bite-sized pieces.

Start cooking
1. Heat 2 tbsp of neutral oil in a large pan or wok. Add Meaty Meat chunks and fry for 4–5 minutes, or until lightly browned. Remove from the pan and set aside. 
2. To the same pan, add 1 tbsp neutral oil. Let it heat up before adding crumbled tofu. Fry for 3–4 minutes.
3. Add the spring onions and chopped vegetables. Fry on high heat for 2–3 minutes, mixing occasionally to prevent burning. If using frozen peas, add them at the same time as rice to prevent overcooking. 
4. Add the kimchi and fry for another 2–3 minutes.

Add the rice and season well
1. Add the rice and mix well.
2. Season the dish with gochujang, doenjang, and light soy sauce. Fry for another 2 minutes.

Finishing touches 
1. Mix in Meaty Meat chunks. 
2. Remove from heat and season with sesame oil and rice vinegar.

Serve
Spoon into a bowl and sprinkle with toasted sesame seeds, finely sliced spring onion, and extra chili if you’re in need of heat.