If using a prepackaged cauliflower rice, you could use as is or I found that I preferred it chopped a little more finely so I pulsed it in a food processor 4-5 times.

If making from scratch, place cauliflower florets in a food processor and process until broken down to small pieces the size of rice. If making my own, I like to place the "rice" in a strainer covered in a few towels to help absorb out some of the moisture while I prep the rest of the dish.

In a large non-stick skillet, heat 1 tablespoon sesame oil.

Sauté onion & white part of green onion until soft & translucent, approximately 5 minutes.

Add in garlic. Sauté till fragrant about 30 seconds.

Add in rice (and cauliflower rice if using), 1 tablespoon sesame oil and stir well, breaking up any clumps and coating with the oil and onions as you stir, approximately 3-5 minutes until rice is heated and soft. Stir constantly or rice will stick to skillet.

If adding egg, make a well in the center, spray with a cooking oil and add lightly whisked eggs and scramble. (you can also make eggs separately & add in later if not everyone is eating the egg).

Add in vegetables, including greens of green onion, and mix well with rice for approximately a minute.

Add in tamari and vinegar. Mix well and sauté until vegetables are tender, about 5 minutes, longer for more tender vegetables.

If rice seems too dry, you can add in 1-2 tablespoons water or vegetable broth and stir in.

Taste and add salt, pepper or any extra tamari or rice wine vinegar as needed.