I cooked brown rice the day before and mixed it with some salt and thin carrots in a lock-n-lock while the rice was still hot. In my head I think that helped steam the carrots a little before I tossed them into the fry. I cut the hard outsides off the broccoli stalks then planked it and cut squares. I stored the broccoli and the tomato quarters (I used up the sad, wilty ones) in a jar until morning. I got my pan SMOKING hot and spooned in about a teaspoon of oil. Then I tossed in the broccoli for a few seconds then topped it with the rice. I like a good crust on my rice so I let it sit for a few minutes between stir. I pushed all the rice to the side and dropped in the tomatoes so they could get seared and sweet. I kept mixing it all together and added a bit of salt, pepper and about 1/2c chopped kimchee. I probably could've cut out 6-10min if I had used the wok instead of a dutch oven but who doesn't want some extra time off work, yeah?
Monstro's lunch (on the top) has kimchee fried rice, a few cubes of k-rab, pomegranate seeds and a butterfly sugar cookie that he made (and was very proud of!). Mine has a larger portion of kimchee rice, k-rab cubes and lots of pomegranate seeds.
The rice was full of veggies so I didn't feel too bad about not giving a 2nd source of veg. Unfortunately he "didn't have time" to eat anything but the cookie. Hmmm...imagine that! ;-)
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