Cauliflower Fried Rice

Fragrant, fast and flavoursome

Feel free to get creative and add your favourite veggies, just remember to avoid things like corn, carrot and other below the ground grown vegetables. Embrace options like broccoli, cabbage and Brussels sprouts, kale, bok choy, spinach, asparagus and zucchini


1 Head of cauliflower, separated into florets

5 Slices of bacon, diced

1 knob Butter, grass fed

4 Free range eggs, whisked with 1/2 cup Heavy cream

2 tbs Coconut oil

1 Onion, finely chopped

3 Garlic cloves, finely chopped

200g Small shelled, raw prawns

100g Oyster mushrooms, sliced

2.5cm piece of ginger, finely grated or chopped

100g okra, sliced

2 tbs Tamari

50g Bean sprouts

2 Spring onions, finely sliced

2 tbs chopped flat-leaf parsley

2 tbs chopped coriander

1 tbs chopped mint

Sea salt and finely ground white pepper to taste

1-2 Long red chillies, sliced


  1. Pulse the cauliflower in a food processor until you get a rice consistency. I use a stick with chopping bowl attachment and do it in a few batches
  2. In a large wok or frying pan, fry the bacon in butter over a high heat until crispy. Remove and set aside
  3. Pour egg mix into the pan and be sure to cover the whole base – tilt the pan to help. I like to put a lid on to set over a low heat. Remove, roll and slice into thin strips and set aside. If it’s hard to remove all in 1-piece, cut in half or quarters and wipe out any egg residue from the pan
  4. Add coconut oil to the pan over a high heat, add onion, garlic and cook for a few minutes, or until softened – don’t let it brown
  5. Stir through prawns, mushrooms and ginger and cook for another few minutes
  6. Stir  through okra and cauliflower and cook for 2-3 minutes or until tender
  7. Add bacon, egg, tamari, spring onion, sprouts, chilli, herbs and season to taste and cook for another 2 minutes. You want everything heated through and well combined


Garnish with fresh herbs, chilli and bean sprouts