Cauliflower Fried Rice


Half a head of cauliflower

2 rashers of streaky bacon (omit for plant based version)

Three green/spring onions - small coarse chop.

1 carrot - grated.

1 egg

Ginger - 2cm nub - minced/crushed

Garlic- three cloves - minced/crushed

Vegetable oil 2 tbsp (rice bran or corn are best)

Sesame oil 2 tbsp

Soy sauce 2 tbsp

Chinese chilli paste 1 tbsp (optional but tasty)


  • Coarsely chop cauliflower into florets, then grate the florets off using large holes on a cheese grater. Pro tip: grate into a large bowl placed in the sink so your kitchen floor doesn't get covered in stray cauliflower!

  • Heat a large saute pan or wok over medium heat and spray with oil.

  • Add the sesame oil, ginger and garlic until soft. Raise the heat to medium-high.

  • Add the riced cauliflower to the saute pan along with soy sauce. Mix and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly browned.

  • Add in grated carrot and chopped spring onion and carefully mix through.

  • Push the cauliflower mix to the outer edge of the pan creating a small opening.

  • Crack your egg into that small opening straight onto the exposed pan and mix through the cauliflower rice mixture as it cooks.

  • Turn heat down, add soy, Chinese chilli paste to taste and more spring onion to garnish.

  • Enjoy with Lion's Head Pork Meatballs and Dry Fried Green Beans!

Recipe care of Victoria J Damiani.

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