Fried Cauliflower Rice


Fried Cauliflower Rice

Fried Cauliflower Rice. For a healthy alternative to your usual fried rice try our cauliflower version packed full of delicious flavours.

Fried Cauliflower Rice

Serves 4


4 tbsp vegetable oil

1 tbsp grated ginger

2 shallots, sliced, plus 1 extra sliced shallot, to serve

1 carrot, diced

200g broccoli, cut into small florets, stems diced into 1cm pieces

1⁄2 cup peas

125g corn kernels, drained

1 portion (5 cups) prepared cauliflower rice

2 to 3 tbsp soy sauce

1 tsp sesame oil

4 eggs

Sriracha chilli, to serve, optional

Toasted cashews, to serve


Heat 2 tablespoons of the oil in a large wok or frying pan over medium heat. Add ginger and shallot, and cook for 1 minute or until softened and fragrant. Add carrot and broccoli, and stir for 2 minutes to soften. Add peas, corn, and prepared cauliflower rice. Toss to heat. Add soy sauce and sesame oil to season. Remove from heat and keep warm.

In a separate frying pan, heat remaining oil over medium-high heat. Break eggs into pan and cook for 1 to 2 minutes on one side until base is crispy and golden, and egg is just set. Place rice in shallow bowls and top with egg. Garnish with cashews and extra shallot to serve. Drizzle with sriracha chilli, if using.

Smart Tip:

Store grated cauliflower rice in an airtight container in the fridge. Don’t store longer than 2 days maximum.

Our Basic Cauliflower Rice can also be used to make this Cauliflower Rice Arancini.


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