Cut the cauliflower into 4 sections. Finely dice the florets, or use a food processor to grate the florets into 'small pieces'.
Heat the wok over medium heat with cooking oil, sauté the diced onion, Lee Kum Kee Minced Garlic and Lee Kum Kee Minced Ginger until fragrant.
Add the cauliflower rice, seasoning mix and water and stir fry for 5 minutes.
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