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Cauliflower fried rice

Serves: 4
Prep: 5
Cook: 10

    This is a great recipe for increasing the amount of vegetables in the family’s meals. It replaces white rice with an alternative source of carbohydrates that’s filled with veggie goodness.

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    • 1 large cauliflower
    • 2 tbs sesame oil
    • 2 eggs, lightly beaten
    • 2 cloves garlic, crushed
    • 1 carrot, diced
    • 2 cobs corn, removed from cob
    • 2 shallots, sliced
    • 1 cup sliced mushrooms
    • 1 cup frozen peas
    • 2 tbs soy sauce, reduced salt


    1. Cut cauliflower into medium chunks and remove core. Working in batches process cauliflower until it resembles smallish rice grains.
    2. Heat 2 tsp of oil in a wok and pour in egg. Cook until set. Remove from heat and thinly slice.
    3. Heat remaining oil and saute garlic, carrot and corn for a few minutes until vegetables are just tender. Add shallots, mushrooms, peas and cauliflower. Stir fry until vegetables are tender.
    4. Add soy sauce and heat through.


    • Cauliflower can be grated with a cheese grater if you do not have a food processor.
    • Vary vegetables that are in season and which your family prefers for this recipe.

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