3 TBSP sesame oil (can use ghee or avocado oil)
1 medium onion, diced
2 cloves of garlic, minced
8-12 favorite mushrooms, sliced
4 oz can water chestnuts, chopped
8 celery stalks, chopped
4 cups cauliflower rice (if you get frozen then thaw rice before using)
¼ cup coconut aminos
Heat sesame oil in a large skillet over medium-high heat.
Add the onion and celery, and cook for 5 minutes until translucent. Add garlic and mushrooms and cook an additional 3-4 minutes, until garlic is fragrant.
Add water chestnuts and cook for another 3 minutes.
Add cauliflower rice and cook for 4-5 minutes stirring frequently to insure it doesn’t burn.
Add coconut aminos. Continue to cook until cauliflower is cooked but not mushy.