Cauliflower Fried Rice
Posted April 22, 2015 by Teresa Cutter
Prep :  25 minCook :  10 minReady Time 35 minServings:


  • 1 large cauliflower (600 grams) finely chopped or grated
  • 6 leaves kale finely shredded
  • 1 tablespoon cold pressed organic coconut oil
  • 2 tablespoons ginger fresh grated
  • 2 tablespoons turmeric fresh grated, or 1 generous teaspoon of dry
  • 2 bunches coriander stem and leaves chopped separately
  • 1 splash coconut water or water
  • 1 green chilli sliced (optional)
  • 1 lime
  • 6 spring onions trimmed and finely chopped
  • 1 bunch parsley chopped
  • 1 bunch mint chopped
  • 2 handfuls tamari roasted almonds roughly chopped
  • 1 tablespoon tamari soy sauce
  • 1 tablespoon mirin
  • 2 organic eggs


  1. Chop the cauliflower into small pieces and place into a food processor.
  2. Process until it looks like white rice.  If you don’t have a food processor, you can also do this on a hand grater.
  3. Heat the coconut in a pan over a medium to high heat.
  4. Add ginger, turmeric and coriander root then stir fry for a few seconds until aromatics are released.

  5. Add the cauliflower and kale and stir fry for a few minutes until hot and fragrant.

  6. Deglaze the pan and add a splash of coconut water or water to the pan.

  7. Add 2 beaten organic eggs and mix through.

  8. Add spring onion, coriander, parsley, mint, tamari and mirin.
Fold through tamari almonds and pumpkin seeds.
  10. Squeeze over a little lime.

  11. Serve alone or with a side of kimchi, or steamed white fish.

Notes and inspiration:

  1. Enjoy cold as a portable take to work salad the next day.