- 1/4 cup low-sodium tamari or soy sauce
- 3 tablespoons rice vinegar
- 1 1/2 teaspoons raw honey
- 3 tablespoons avocado or grapeseed oil
- 8 ounces shiitake mushrooms, stems removed and caps thinly sliced (about 3 1/2 cups)
- Fine sea salt
- 2 medium carrots (about 5 oz.), thinly sliced diagonally (about 1 cup)
- 2 ribs celery (about 3 oz.), thinly sliced diagonally (about 3/4 cup)
- 1 red bell pepper (about 6.5 oz.), seeded and chopped (about 1 cup)
- 3 cloves garlic, minced (about 1 Tbsp.)
- 1 tablespoon minced fresh ginger
- 3 scallions, white and light green parts sliced diagonally (about 1/4 cup)
- 4 heads baby bok choy (about 8 oz.), trimmed and sliced (about 4 cups)
- 3 cups cauliflower rice
- 1 tablespoon toasted sesame oil
- Sriracha (optional)
- 2 teaspoons sesame seeds
How to Make It
Whisk together tamari, vinegar, and honey in a little bowl.
Warm 1 tablespoon avocado oil in a large skillet over medium-high heat. Then add mushrooms, sprinkle lightly with salt, and cook, stirring occasionally, until they release their water and become tender, 3 to 4 minutes. Now add 1 tablespoon avocado oil and carrots, celery, and bell pepper; sauté until vegetables are tender, about 2 – 3 minutes.
Stir in garlic, ginger, and scallions; sauté 30 – 40 seconds. Add bock Choy and cook, stirring often, until bock Choy wilts, 1 to 2 minutes. Add remaining 1 tablespoon avocado oil and cauliflower rice. Cook, stirring occasionally, until rice begins to get tender, about 1 minute. Stir tamari mixture into skillet cook, stirring occasionally and scraping up browned bits from bottom of skillet, until liquid cooks off and rice is tender, about 2 – 3 minutes.
Remove from heat and drizzle sesame oil on top. Then add a few shakes of sriracha, if desired, and sprinkle with sesame seeds. Divide fried rice among 4 plates or bowls and serve your favorite recipe.