- Heat a wok or large saute pan on medium heat. While the pan is heating, create your cauliflower ‘rice’. Place roughly chopped cauliflower in a large processor or blender and pulse until the cauliflower becomes a rice-like consistency.
- Once the wok is heated, add the coconut oil and then cauliflower ‘rice’. Add the carrot, green beans and bell peppers. Cook the vegetables, stirring occasionally until slightly tender, approximately 10 minutes.
- Add coconut aminos, kimchi juice and ginger to wok and continue cooking vegetables for another 2-3 minutes.
- Lastly, add the kimchi and salt to taste, stirring to incorporate. Pour rice into bowls and add toppings of choice.
Recipe by Victoria Myers, R.D., Blogger, and Foodie! Follow Victoria’s blog, diehardfoodie.net, for more recipes and eating tips.