Cauliflower Fried Rice

You can use raw meat, shrimp or prawns. Just make sure it’s in small pieces and thoroughly cooked before adding the eggs.

If you’re used to the darker version, add a splash of soy sauce - go easy or the rice may be too wet - and reduce the salt.

You can use this without the meat as a side dish. The variations are endless: a bit of curry powder, some grated lemon rind to go with fish, some chili powder…

2 lbs. trimmed cauliflower
4 Tbsp. vegetable oil
4 cloves garlic, minced
3 eggs
1 tsp. salt
2 green onions, thinly sliced
3-4 cups diced, cooked meat
1/2 tsp. freshly ground black pepper

Serves 4 as a main course, 8 as a side dish

Grate the cauliflower using the medium sized holes of a grater or a food processor to finely chop. Grate the core too. With your hands squeeze out as much water as you can. This may not be necessary for some cauliflower as they vary in degree of wetness.



Over high heat, heat the oil in a wok or large heavy frying pan and add the garlic. Stir-fry until pale gold. Add the meat and fry until lightly browned. Break in the eggs and fry until softly scrambled. Add the grated cauliflower, sprinkle with salt and stir and fry until it’s tender-crisp, about 5-8 minutes. The length of time will depend on the cauliflower.

Stir in the green onion and pepper. Check the seasoning and serve.


Number of Servings: 8

Recipe submitted by SparkPeople user BJSSCRAPBOOKS.