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Cauliflower Fried Rice

Enjoy something delicious and satisfying with this easy-to-make recipe.

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 4 servings
Course: Main Course
Cuisine: Australian

Ingredients

  • 1 cauliflower large piece, finely chopped or grated
  • 6 pieces kale leaves finely shredded
  • 1 tablespoon coconut oil organic, cold pressed
  • 2 tablespoons ginger fresh
  • 2 tablespoons Turmeric freshly grated or 1 generous teaspoon of dry
  • 2 bunch Coriander stem and leaves chopped separately
  • 1 splash coconut water use normal water if coconut water is not available
  • 1 lime
  • 6 spring onions trimmed and finely chopped
  • 1 bunch parsley chopped
  • 1 bunch mint leaves chopped
  • 2 Tamari almonds roasted, roughly chopped
  • 1 tablespoon Tamari soy sauce
  • 1 tablespoon mirin
  • 2 eggs organic, if available
  • 1 green chili sliced

Instructions

    Cup of Yum
  1. Chop the cauliflower into small pieces and place into a food processor.
  2. Process until it looks like white rice. If you don’t have a food processor, you can also do this on a hand grater.
  3. Heat the coconut in a pan over a medium to high heat.
  4. Add ginger, turmeric and coriander root then stir fry for a few seconds until aromatics are released.
  5. Add the cauliflower and kale and stir fry for a few minutes until hot and fragrant.
  6. Deglaze the pan and add a splash of coconut water or water to the pan.
  7. Add 2 beaten organic eggs and mix through.
  8. Add spring onion, coriander, parsley, mint, tamari and mirin.
  9. Fold through tamari almonds and pumpkin seeds.
  10. Squeeze over a little lime.
  11. Serve alone or with a side of kimchi, or steamed white fish.
Notes and inspiration:
    Cup of Yum
  1. Enjoy cold as a portable take to work salad the next day.

Notes