Paleo cauliflower fried rice

Cutting out carbs just got a whole lot easier with this modern take on the Chinese classic, blitzing up cauliflower in place of the rice. It's just as filling and flavoursome, minus the grains.

  • 25 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print
Paleo cauliflower fried rice


  • 1 1/2 cauliflower heads (about 1kg), separated into florets
  • 4 slices bacon or ham, diced
  • 2 tablespoon coconut oil
  • 1 onion, finely chopped
  • 2 clove garlic, finely chopped
  • 200 gram small raw prawns, shelled and deveined
  • 100 gram shiitake or oyster mushrooms, sliced
  • 2.5 centimetre piece of ginger, finely grated
  • 100 gram okra, sliced
  • 100 gram brussels sprouts
  • 4 eggs, whisked
  • 2 tablespoon tamari
  • 1 handful of bean sprouts
  • 2 spring onions, finely sliced
  • 2 tablespoon chopped coriander leaves
  • 2 tablespoon chopped flat-leaf parsley leaves
  • 1 tablespoon chopped mint leaves


  • 1
    Pulse the cauliflower in a food processor until it resembles rice.
  • 2
    In a large frying pan or wok, fry the bacon over high heat until crispy. Remove and set aside.
  • 3
    Heat the coconut oil in the pan over high heat, add the onion and garlic and cook for a few minutes, or until softened. Stir in the prawns, mushrooms and ginger and cook for another few minutes.
  • 4
    Add the okra and brussels sprouts and cook for 1 minute. Add the cauliflower and cook for 2–3 minutes, or until tender. Add bacon, egg, tamari, sprouts, spring onion, herbs and some salt and pepper and cook for 2 minutes, or until everything is heated through and well combined.
  • 5
    Serve with a splash of fish sauce and kimchi (Korean fermented cabbage), if desired.

More From Women's Weekly Food