Step 1

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.

Step 2

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.

Step 3

Then add the soy sauce, rice vinegar, sriracha and mix.

Step 4

Now lower the heat and add in the cauliflower rice and mix. Also add the salt and pepper and toss to combine.

Step 5

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.

Step 6

Garnish with spring onion (the green part) and serve!