In a large wok or frying pan, add your sesame oil and heat on medium until hot.
Add your onions and garlic and fry for 1-2 minutes, before adding your carrots and scallions and mix well. Fry for an extra minute.
Add your riced cauliflower and mix well, until all the ingredients are fully combined. Continue frying for 3-4 minutes, until the cauliflower has become tender. Add your liquid aminos and cayenne pepper and mix very well. Continue to fry for an extra minute, before removing from the heat.
Distribute cauliflower rice amongst 4 bowls and top with extra scallions, sesame seeds, and optional hot sauce.
Cauliflower fried rice should be eaten immediately, or cooled completely, before storing in the the fridge or freezer.Refrigerated cauliflower fried rice will keep for 1 week. Frozen cauliflower fried rice will keep for 2 months.