Kimchi, Veg & Pork Stir Fry With Cauliflower Rice

Add your white long grain rice and cauliflower rice to a pot with a lid with 110ml [175ml] [225ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add your pork strips with a pinch of salt and pepper

Cook for an initial 4-5 min or until browned

Tip: Cooking for 3 or more? Use 2 pans!

Once the pork has browned, add your shredded veg mix to the pan[s] and cook for a further 2-3 min or until the veg has started to wilt

Once the veg has started to wilt, add your tomato paste and gochujang paste (can't handle the heat? Go easy!) with 1/2 tsp [3/4 tsp] [1 tsp] sugar

Cook for 1-2 min or until fragrant

Once fragrant, add your soy sauce with a splash of cold water and cook for a further 2 min or until the pork is cooked through (no pink meat!)

Once cooked through stir through your kimchi ketchup – this is your kimchi, veg & pork stir fry