Servings: 2

1.5 tablespoon sesame oil 22 ml 1.5 tablespoon sesame oil 22 ml
6-7 large garlic cloves chopped 6 to 7 large garlic cloves chopped
5 stalks green onion chopped, white and green parts separated 5 stalks green onion chopped, white and green parts separated
1 large red pepper chopped 1 large red pepper chopped
8 oz white mushrooms sliced 8 oz white mushrooms sliced
2 tablespoons soy sauce 2 tablespoons soy sauce
2 teaspoons sriracha or adjust to taste 2 teaspoons sriracha or adjust to taste
2 teaspoons rice vinegar 2 teaspoons rice vinegar
16 oz cauliflower rice, around 3.5 to 4 cups riced cauliflower OR I used 464 g bag frozen cauliflower rice from Costco 16 oz cauliflower rice, around 3.5 to 4 cups riced cauliflower OR I used 464 g bag frozen cauliflower rice from Costco
1/4 teaspoon black pepper or more to taste ¼ teaspoon black pepper or more to taste
1/2 teaspoon salt or to taste ½ teaspoon salt or to taste

Heat sesame oil in a wok on medium-high heat. Once the oil is hot, add the chopped garlic and saute for a minute until it starts changing color.
Add green onion whites, bell pepper and sliced mushrooms. Cook for around 3 minutes on high heat, mushrooms will release water and turn golden brown.
Then add the soy sauce, rice vinegar, sriracha and mix.
Now lower the heat and add in the cauliflower rice and mix. Also add the salt and pepper and toss to combine.
Once all is combined, increase the heat to medium-high again. Cook for 5 to 6 to minutes (keep stirring in between) until the raw taste and smell of cauliflower rice goes away and it's cooked. It should not become mushy/soggy so keep the heat high.
Garnish with spring onion (the green part) and serve!

Can substitute cooked quinoa instead of cauliflower rice.  Can substitute cooked quinoa instead of cauliflower rice.