Fried Cauliflower “Rice”

Recently, riced cauliflower– which is cauliflower that has been shredded so that it somewhat resembles rice grains– seems to be showing up in all kinds of recipes from pizza crusts to soups to stir fries. I used it as a substitute for rice in a fried rice recipe and it was great. It had an added crunch to the dish which was nice. Here’s my recipe for Fried Cauliflower “Rice”.


  • cooking oil

  • 1 tablespoon of sesame oil

  • 1/2 cup of soy sauce

  • 1/2 head of cauliflower cut into florets

  • 1 boneless, skinless chicken cut into bite size pieces

  • 1 bell pepper diced

  • 1 cup of mixed frozen vegetables

  • 1 inch piece of ginger

  • 4 cloves of garlic

  • 4 Thai chillies (optional)

  • 2 eggs


Rice your cauliflower! I used the shredder blade on the food processor to rice the cauliflower. Some of the cauliflower stalks were shredded thinly rather than being riced but it still worked well in this dish.



Make a coarse paste with the ginger, garlic and chillies. I used a mortar and pestle but a food processor will do the job too.



Heat some oil in a wok or a deep pan and scramble the eggs. Once they’re scrambled, put them in another container and set them aside. You don’t want the eggs to overcook.




You may need to add more oil to the pan.  Then add the ginger-garlic-chilli paste and fry it with the chicken.




Once the chicken has browned, add all the veggies including the cauliflower. Add the soy sauce and mix well.  Cook until the veggies have softened. This took about 15 minutes.




Then add the scrambled egg and sesame oil and mix well. Cook for 5 more minutes to get all the flavours to meld.















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