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Cook the rice according to package directions. For best results, use day old rice.
In a wok or pan, heat the oil over medium-high heat, add the garlic and ginger, cook until fragrant, about 30 – 60 seconds, stirring frequently. Add the rice, kimchi and frozen veggies, give a good mix, add the tamari and optional gochujang, stir fry for 3 – 4 minutes, or until most of the liquids have been absorbed. Taste for flavor, adding more tamari or chili pepper flakes.
Spoon into individual bowls with sliced nori sheets, scallions and sesame seeds.
Leftovers can be kept in the refrigerator for up to 3 days in a covered container. For longer storage, keep in the freezer for up to 2 – 3 months. Let thaw before reheating on the stovetop or microwave.