Add the brown rice to a medium-large pot with 3 cups of water and a dash of salt. Stir and bring to a boil over medium-high heat. Once it reaches a boil, reduce the heat just enough to keep the water at a simmer. Let rice simmer until rice has absorbed the water and is tender, about 30 minutes.

While the rice is cooking, make the sauce my whisking together the tamari, peanut butter, coconut sugar, garlic, ginger, chili oil and peanut oil. Set aside. 

Next, roughly chopped the kimchi. Don't forget to save the liquid from the jar!

Once the rice is cooked, add it to a large frying pan along with the sauce, chopped kimchi and kimchi juice. Stir to fully coat the rice and cook over medium high heat just until warm all the way through. 

Serve warm and enjoy! Store leftovers in an airtight container in the refrigerator for up to a week.