Cauliflower Fried Rice


I can be a bit sneaky, well, only in my cooking!  In real life, I have a pretty crappy poker face! But, this recipe is a bit deceptive and also a bit delicious! When I made this dinner for the munchkins I babysit for, I neglected to say the main ingredient was cauliflower. While the oldest, said it tasted like the rice had some “stems” in it, the younger children could not resist using their hands to help themselves straight off the serving platter.  It was not until after they finished their third serving of this “rice” that I explained they had been eating cauliflower all along!  With the biggest smiles on their face, they all announced with surprise that they loved cauliflower!

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  • 1 tbsp of coconut oil
  • 1 head of cauliflower
  • 1 medium onion
  • 1 tsp minced garlic
  • 1 cup of chopped, coked, broccoli (I used frozen)
  • 1 cup of chopped carrots
  • 1/2 cup of frozen peas
  • 1 tbsp of fresh, grated ginger
  • 3 tbsp of soy sauce
  • 2 tsp. of sirracha
  • 1 large egg
  • 1/2 tbsp of sesame oil
  • 1/4 cup of finely chopped scallions
  • Difficulty: easy


  • Using a food processor's grater adaptor "rice the cauliflower" (No food processor? You can use a cheese grater and manually do the work...and work those biceps too!)
  • In a wok (or large skillet) heat the coconut oil over medium-high heat
  • Add the onions and garlic and saute for 3-5 minutes, until the become transluscent
  • Add the vegetables and stir-fry for about 5 minutes until carrots are cooked through
  • Add the cauliflower and remaining ingredients except for the egg, sesame oil and scallions
  • Combine the ingredients in the wok allowing the cauliflower to absorb the sauce and saute for 5-7 minutes, until soft
  • Make a well in the middle
  • Crack the egg in the well and scramble into the cauliflower and veggies until cooked
  • Stir fry for another minute and serve topped with chopped scallions and a drizzle of sesame oil


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