2cupscooked short grain white ricecold or room temperature
1cupshelled edamamesoy beans
1cupkimchichopped
2teaspoonssesame seeds
Sea salt and freshly ground black pepper
1tablespoontoasted sesame oil
Instructions
In a large wok or skillet, heat coconut oil over medium high heat. Add onion and garlic and cook for 2 to 3 minutes or until garlic is golden and onion is translucent.
Add in rice, edamame, kimchi, sesame seeds, and season with salt and pepper to taste. Stir continuously while cooking, and remove from heat once hot all the way through, and beans are tender - about 5 to 8 minutes.
Drizzle sesame oil over the top, toss gently, and then serve.