In a large saucepan, add in the rinsed jasmine rice and cover with water and 1 tsp salt. Bring to the boil and cook according to the packet instructions. Once cooked, drain and allow to cool.
2
In a large frying pan, heat the vegetable oil and fry the garlic until golden. Add in half the kimchi and fry for 1-2 minutes. Add in the rice and allow to fry for 8-10 minutes. Once the rice is hot and well combined with the kimchi, combine the sauce ingredients and stir over.
3
Fry for a further 2-3 minutes and then remove from the heat and stir in the remaining kimchi, spring onions, sesame seeds. Serve in bowls with sriracha drizzled over.