Meanwhile, to a large saucepan, heat one tablespoon of olive oil. When the oil is hot, add the leek and cook until softened, about 5 minutes. Add the grated garlic clove, ginger, soy sauce and Sriracha. Stir and cook for an additional minute, just until fragrant. Add the cauliflower and mix thoroughly, cooking for a about 3 to 5 minutes. Give it a taste and adjust the salt accordingly (I ended up adding about 1/2 teaspoon of salt). Divide the cauliflower rice between bowls and top with a fried egg. Garnish each dish with a pinch of salt and sprinkling of sesame seeds.