Cauli Rice Stir Fry

I was not sure about it, but Caulirice has won me over. It really is a great vessel when you are eating low-carb. Here is a fun stir-fry I put together the other night. As usual, amounts are up to you, based on your tastes. This is inspiration, not exact science. If you don't know how to cook at all, my site probably won't teach you.

• First step is to make caulirice.
• Heat wok or large skillet over medium high heat.
• Add sesame oil. Once oil is warm, on the verge of hot, add caulirice, minced garlic (2 cloves), minced white or yellow onion (1/2 onion) and sesame seeds.
• MOST IMPORTANT STEP: Cook these ingredients until they are toasted, stirring regularly with a wooden spoon or paddle. This will take the cauliflower taste out to a certain extent, and allow for the 'rice' to serve as a vessel for the other ingredients and flavors, without overpowering them.
• Once you have the caulirice to the level of toastiness that you like, start to add your other ingredients, continuing to stir regularly, until the flavors of all ingredients have properly married, as they say.
• Here is what I added, and thought they were all killer additions: pre-marinated Trader Joe's Bool Kogi Korean Ribs (which I grilled the night before), snap peas, shredded green cabbage, rice vinegar (excellent flavor).
• Serve with soy sauce, sriracha and garlic-chili sauce.