Rinse 2 cups of Jasmine Rice in cold water for 30 seconds.
Cook over stovetop 2 cups of rice with 3 cups water and salt & pepper for about 20 minutes or until all water is absorbed.
Let rice sit over night.
Heat a large cast iron skillet or wok over high heat until very hot, about 2 minutes.
Scramble 1 egg in skillet with 1 tsp oil. Once cooked remove egg and set aside.
Add overnight rice and kimchi to skillet for about 1 min.
With 1 tsp. oil add garlic, ginger, scallions and onions to skillet for 20 seconds. Add Daring Chicken and remaining vegetables to skillet and cook until vegetables blister, about 3-5 minutes. Adding 1oz of soy sauce at a time and sriracha while veggies cook.
Turn heat off and mix in the scrambled egg and beansprouts.
Serve and Enjoy!