Cauliflower ‘Fried Rice’

A few years ago when I was experimenting with a lower carb diet, I tried cauliflower rice.  If you Google it you’ll find loads of recipes but I must have picked a few of the bad ones because each time I made it it tasted bleugh!

But when I opened the fridge last night and saw a forgotten cauliflower in the veggie box, I decided to have another go.  And I’m glad I did.  This recipe from Domesticate Me is definitely a keeper.  It simple to make – just get all your ingredients prepped and ready before you start to cook.  You can serve it as an accompaniment to fish or meat or enjoy a big bowl full on its own for a satisfying and incredibly nutritious meal.


I’ll be replacing this photo as soon as I can as the lighting is terrible!

Cauliflower 'Fried Rice'
Serves 4
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
  1. 2 tsp coconut oil (or olive oil)
  2. 1/2 onion, finely chopped
  3. 1 clove garlic, finely chopped
  4. 1 medium cauliflower, grated
  5. 1 red pepper, seeds & pith removed and diced
  6. 5 closed cup white mushrooms, diced
  7. 1 small courgette, diced
  8. 1 medium carrot, peeled and grated
  9. 5 tbsp soy sauce
  10. 2 tbsp rice vinegar
  11. 2 tsp fresh ginger, minced
  12. 2 large eggs
  13. 2 tbsp fresh basil, chopped
  1. Start by prepping your vegetables
  2. Cut the florets from your cauliflower and coarsely grate. The grating attachment of your food processor is perfect for this job but a box grater will do the job. Set aside.
  3. Grate the carrot and dice the rest of the vegetables, keeping the onion and garlic separate.
  4. Heat the coconut oil in a wok or large pan until melted. Add the onion and garlic and saute for 3-4 minutes until the onion softens and becomes translucent.
  5. Add the mushrooms, peppers, courgette and carrot and saute for a further 4-5 minutes until they are just tender.
  6. Add the grated cauliflower to the sauteed vegetables. Cover and cook for 5 minutes over a medium low heat. The cauliflower should be tender, not mushy.
  7. While the cauliflower is cooking mix the soy sauce, rice vinegar and ginger together in a small bowl.
  8. With your spoon, make a well in the centre of the cauliflower rice. Crack the eggs into the well and scramble them using a fork. Once the eggs have started to solidify mix them into your fried rice.
  9. Add the soy sauce mixture and fresh basil and cook for a further minute.
  10. Serve while piping hot.

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