• Easy
  • Serves 4
  • 25 mins prep
  • 15 mins cook

Paleo cauliflower fried rice

Paleo cauliflower fried rice
Triple tested. For your success every time.

Cutting out carbs just got a whole lot easier with this modern take on the Chinese classic, blitzing up cauliflower in place of the rice. It's just as filling and flavoursome, minus the grains.


  • 1 1/2 cauliflower heads (about 1kg), separated into florets
  • 4 slices bacon or ham, diced
  • 2 tbsp coconut oil
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 200 g small raw prawns, shelled and deveined
  • 100 g shiitake or oyster mushrooms, sliced
  • 2.5 cm piece of ginger, finely grated
  • 100 g okra, sliced
  • 100 g brussels sprouts
  • 4 eggs, whisked
  • 2 tbsp tamari
  • 1 handful of bean sprouts
  • 2 spring onions, finely sliced
  • 2 tbsp chopped coriander leaves
  • 2 tbsp chopped flat-leaf parsley leaves
  • 1 tbsp chopped mint leaves


  1. Pulse the cauliflower in a food processor until it resembles rice.
  2. In a large frying pan or wok, fry the bacon over high heat until crispy. Remove and set aside.
  3. Heat the coconut oil in the pan over high heat, add the onion and garlic and cook for a few minutes, or until softened. Stir in the prawns, mushrooms and ginger and cook for another few minutes.
  4. Add the okra and brussels sprouts and cook for 1 minute. Add the cauliflower and cook for 2–3 minutes, or until tender. Add bacon, egg, tamari, sprouts, spring onion, herbs and some salt and pepper and cook for 2 minutes, or until everything is heated through and well combined.
  5. Serve with a splash of fish sauce and kimchi (Korean fermented cabbage), if desired.
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