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Cauliflower Fried Rice

I love cauliflower and I love asian food, so this is a natural fit for me! I also like to take the majority of my carbohydrates via wine so saving hundreds of calories by replacing cups and cups of rice with cups and cups of cauliflower is good maths, if you ask me!!

This recipe is based off Pete Evan's (, but honestly, if you've ever made fried rice, you can make this alternative with your eyes closed and no recipe necessary.

In saying that..


  • 1 big head of cauliflower (about 1kg)

  • Bacon or chorizo or pancetta. Anything cured and porky.

  • Chicken (shredded bbq chicken, or pan fried chicken thighs, poached chicken breast, whatever you want!) or Prawns or both

  • Onion - brown/purple/shallots

  • 2-3 cloves of Garlic or less if you're soft

  • 1 carrot

  • 1 stick of celery

  • 1-2 chillies if you're into that

  • Coriander

  • Soy sauce/fish sauce

  • 2-4 eggs

  • High smoke point oil - peanut, coconut, rice bran


1. Dice onion, carrot, celery, chillies and mince garlic.

2. Break up the cauliflower and pulse it in the food processor until it's super fine.

3. Whisk eggs with a bit of salt and pepper.

3. Heat a tablespoon of oil in the wok

4. Pour eggs in and cook until set. Slide out with an egg slice or spatula. Slice up and set aside.

5. Heat some more oil if needed and saute the bacon until crispy. Add onion and garlic, stir fry for a few minutes until fragrant.

6. Add in diced carrot, celery or any other veggies you're using (it's crisper dependent!)

7. Add 1-2 tabs of soy sauce, a dash of fish sauce too if you're into it

8. Once the veg are looking fairly cooked, add in the cauliflower and cooked chicken.

9. Stir fry, adding extra soy sauce if you need it, until the cauliflower has cooked down a bit, it smells delicious and tastes great. (Do a taste test!)

10. Serve with garnishes of chilli, coriander, spring onions, sesame seeds, or nothing at all.


I love this recipe because it works with anything you have in the house in regards to vegetables and protein. Also, IT DOESN'T GO GLUGGY! There's very little starch in cauliflower in comparison with rice, so there's no glug factor! Often it's recommended you use day-old rice which is either a happy coincidence or requires prep work a day before! No need with cauliflower fried rice.

Have you made cauliflower fried rice before? How'd you go?

Love and vino,

Brisbane Foodie


Remember if you want to do a 'proper' Aussie fried rice, chuck in some frozen peas! Oh yeah!

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