Cauliflower Fried Rice

Cauliflower Fried Rice


  • 500g cauliflower, cut into florets
  • 2 tsp coconut oil, plus 1tbsp extra
  • 2 eggs, lightly beaten
  • 2 cloves garlic, crushed
  • 1 tsp grated ginger
  • 2 small red Thai chillies, deseeded and sliced thinly
  • 1 medium red capsicum, sliced thinly
  • 100g baby sweet corn, halved
  • 100g shitake mushrooms, sliced
  • 150g sugar snap peas, halved lengthways
  • 2 tbsp soy sauce
  • 6 green onions, sliced thinly
  • ¼ cup fresh coriander leaves


  1. Pulse cauliflower in a food processor until chopped coarsely.
  2. Heat coconut oil in a large deep frying pan or wok. Pour in half the egg, swirl around the base of the pan to make a thin omelette. Cook uncovered for 2 minutes or until egg is just set. Remove from pan, roll tightly and cut into thin strips. Repeat with remaining egg.
  3. Heat extra oil in same pan over medium heat; cook garlic, ginger and chilli, stirring for 2 minutes or until fragrant. Add cauliflower; cook stirring over high heat for 5 minutes. Or until cauliflower starts to colour.
  4. Add capsicum and corn: cook stirring for 2 minutes or until capsicum starts to soften. Add mushrooms and peas; cook, stirring for a further 2 minutes. Stir in soy sauce and green onion, stirring until well combined and heated through.
  5. Season. Remove form pan. Serve cauliflower rice topped with omelette strips and coriander leaves.

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Image from @mitch.kich