Aromatic fried rice with riced cauliflower

Ingredients:

• 3 tablespoons pure sesame oil or vegetable oil
• 4 cloves garlic, minced
• 4 Thai green chilies, minced
• 1 medium onion, diced
• 1/4 cup diced broccoli
• 1/4 cup diced green beans
• 1/4 cup diced red or yellow bell pepper
• 1/4 cup diced mushrooms (any kind)
• 4-5 heaping cups riced cauliflower (you can substitute with the real thing, i.e. pre-cooked brown or white rice)
• 3 tablespoons organic gluten-free tamari (soy sauce)
• 1 tsp white pepper
• 1 tsp ground sichuan peppercorns
• 1 tsp black pepper
• 2 tsp toasted sesame oil
• 1 large bunch cilantro, chopped fine

Method:

• Heat the wok and add the sesame or vegetable oil
• Add the garlic, green chilies and stir for a few seconds
• Add the onion to the wok and stir for a minute or two
• Then add the broccoli, green beans and bell pepper to the wok and cook for 3-4 minutes until the broccoli is bright green
• Add the mushrooms and cook for another minute
• Finally add the riced cauliflower (or real rice if using)
• Stir in the tamari (soy sauce), white pepper, black pepper and ground sichuan peppercorns
• Close with a lid and cook for 5-7 minutes until heated through
• Open the lid, and drizzle with toasted sesame oil and garnish with cilantro
• Serve warm