Quick & Easy

Chunky fried cauliflower rice

An Asian-inspired, speedy weeknight dinner.
frying pan filled with fried cauliflower rice

Chunky fried cauliflower rice


When in dinner doubt, make this chunky fried cauliflower rice! Made with fried cauliflower and loads of vegetables, this recipe is a flavourful rendition of fried rice.

If you love this Asian-inspired recipe, then you’ll love our South-East Asian dinner recipes. Or try our popular combination fried rice recipe.



1.Pulse cauliflower in a food processer 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 for 2 minutes or until egg is just set. Remove from pan; roll tightly, cut into thin strips. Repeat with remaining egg.
3.Heat extra coconut 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 tamari and green onion; cook, stirring, until combined and heated through. Season. Remove from pan.
5.Serve cauliflower rice topped with omelette strips and coriander leaves.

If you prefer, omit cauliflower and serve with 3/4 cup (150g) brown rice, boiled for 25 minutes or until tender.


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