Vegan Easy Kimchi Fried Rice

1 tbsp canola oil

1/4 onion, peeled and diced

1/3 cup Seoul kimchi (Target)

2 cups leftover brown rice (I used takeout)

1 tbsp Yamasa low sodium soy sauce

1/4 cup Daiya cheddar shreds (optional)

Heat oil over medium heat

Add onion and kimchi and saute for 2 minutes while stirring (add kimchi later if you want to cook the onion longer)

Crumble in cold rice, mashing to separate chunks of rice to coat each grain in oil

Add in swirl of soy sauce and cook for 1 minute while stirring

Mix in shreds if using until melted