Kimchee Fried 'Rice'


2 tablespoon coconut oil
1 medium carrot, diced
3 green onions, chopped
3 garlic cloves, minced
1 teaspoon fresh ginger, minced
1 cup broccoli florets, diced
1 cup snap peas, diced
4 cups shredded cauliflower (or use 3 cups cooked brown rice or quinoa) 
1 cup kimchee or other fermented vegetables (make sure to get a good quality one from farmer's market, or health food store.) 
1-2 tablespoon coconut amino
freshly ground black pepper to taste


  1. First, make 'rice' with cauliflower by shredding into rice-size pieces.  

  2. Add the coconut oil to a frying pan over medium heat. Add the carrot and saute in the oil for about 3 minutes.

  3. Next, add the onions, garlic and ginger and saute for about 1 minute.

  4. Then add the cauliflower, broccoli and sugar peas and saute for about 2 - 3 minutes. Add the rice, kimchee, and wheat-free tamari and sauté for 3 - 5 minutes.

  5. Add any freshly ground black pepper to taste and serve hot.