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Whisk together coconut aminos, vinegar and honey in a small bowl.
Warm 1 tbsp avocado oil in a large skillet over medium high heat. Add mushrooms, sprinkle lightly with salt and cook until tender about 3-4 minutes.
Add 1 tbsp avocado oil and vegetables. Saute until veggies are tender, about 2 minutes.
Stir in garlic, ginger and scallions and saute for 30 seconds. Add bok choy and cook, stirring often until bok choy wilts.
Add remaining tablespoon of avocado oil and cauliflower rice. Stir occasionally until rice begins to get tender. Stir in amino mixture into skillet and cook for about 2 minutes.
Remove from heat and drizzle sesame oil on top. Add a few shakes of sriracha if desired and sprinkle of sesame seeds.
Divide fried rice among 4 plates and serve.