In a large pan or skillet, heat sesame oil over medium-high heat.
Add mushrooms and onions to the pan. Cook for 5 to 8 minutes or until the mushrooms and onions have started to brown.
Add kale and stir to combine. Continue to cook, stirring frequently, until kale has wilted.
Add in edamame and cook for 2 to 3 minutes or until the edamame has warmed through.
While the edamame warms through, combine the vegetable broth, tamari, ginger and garlic in a small bowl.
Add the ginger-garlic sauce to the pan. Stir to combine and cook, stirring often, for 2 to 3 minutes more until all ingredients are well coated. Season the stir fry with additional tamari or sea salt to taste.
While the ginger-garlic sauce cooks, divide the cauliflower rice between plates. Set aside.
When the stirfry is fully cooked, remove from heat and divide evenly onto the cauliflower rice. Enjoy!