Kimchi Fried Rice

Ingredients (6 Servings)

• 1 1/3 of a cup of rice 
• 1 cup chopped onions
• 2 thumbs of ginger
• 5-6 garlic cloves
• 3 tbsp of avocado oil
• 3-4 cups of chopped cauliflower
• 1 1/2 cups of diced carrots 
• 2 tbsp of gochujang (fermented chili paste)
• 1 tbsp of mirin (cooking wine)
• 2 tbsp of tamari soy sauce
• 2 tbsp of Organic Brown Raw Cane Sugar
• 1 cup of kimchi
• 1/3 of a cup of water
• 2 tbsp of lime juice
• 1 tsp of tapioca flour 
• 1 tsp of pink salt

Toppings:cilantro, sesame seeds, black pepper, and lime juice.

Directions

1. Wash and cut all vegetables.
2. Cook the 1 1/3 cups of rice according to package, or pour rice and water into a rice cooker and press rice.  
3. Then heat oil in a large skillet or wok, add your onions and sauté for 5 mins. Lower heat and add minced garlic and ginger. Sauté for 3 mins. Turn off heat. Add your gochujang, mirin, soy sauce, salt, sugar, water, lime juice, and tapioca flour. Turn on heat to medium and mix well until a viscous mixture.
4. Then add your cauliflower, carrots, and kimchi. Mix well for 5 mins. Finally, add the cooked rice to the skillet and add more salt if needed (mix well). 
5. Topped with more lime juice, sesame seeds, cilantro, and black pepper.