Heat the oil in a skillet over a medium heat and add the garlic paste and ginger.

After a few minutes add the red bell pepper and sauté for 7-10 minutes or until the pepper has softened. 

Add the cooked cauli rice and soy sauce to the skillet, and stir well to mix. 

Next add the Thai basil, stirring it into the cauliflower until it starts to wilt. Add two tablespoons for a mild taste and up to four tablespoons for a bolder flavor.

Season with black pepper then serve, garnished with chopped green onions.