Heat 1 tbsp olive oil in a large wok skillet and add in minced garlic, green chilies, smoked paprika, cumin and garlic powder. Let simmer until fragrant, then add in onions, bell pepper and mushrooms. Cook on high/medium heat until veggies begin to soften. (About 5 minutes, if you feel you need more oil for the veggies to simmer, try adding in 1 tbsp of water at a time - it is less in calories, and veggies will cook perfectly!)
Reduce heat, stir in soy sauce & manchurian seasoning, let simmer for 1 minute.
Add in riced cauliflower and drizzle additional 1 tbsp olive oil on top. Cook stirring frequently for about 7- 9 minutes. (For a well done rice, cook for 10-12 minutes).
Once rice is almost done cooking, add in general tsao sauce (I like extra sauce, so I used 3 tbsp of the General Tsao sauce, which gives the rice a sweet/spicy tang, if you prefer less start with 1 tbsp at a time) stirring frequently. At this point, if you desire, drizzle additional soy sauce on top and salt & pepper to taste. Mix well.