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Cauliflower fried rice

The healthy and nutritious alternative to traditional fried rice!

All our recipes are designed, modified, tried and tested by our family of two adults and three kids and get the tick of approval from everyone.

We think it's just as good if not better than the takeaway shop!!

We discovered frozen cauliflower rice at the supermarket when Jo was doing the Arbonne 30 days to healthy living challenge to spark some new healthy habits during her postnatal recovery. We love to have chinese takeaways every now and again on the weekends, but Jo was very serious about not caving for our weekend takeaways so we made our own and it was a hit, so here it is for you all to have a try.

Cauliflower fried rice


3 T olive oil or avocado oil

A variety of fresh veges (onions, carrots, mushrooms, broccoli, capsicums etc) or frozen winter veges. Try to avoid adding peas and corn

2 eggs whisked and fried in a separate frying pan then chopped into small pieces

1 t minced garlic

1T sesame seeds

½ t ginger powder

2 T coconut aminos (soy sauce substitute)

Salt and pepper to taste

200g beef strips– we use schnitzel or bacon diced (you could also use diced chicken breast – cooked first)

400g bag of frozen cauliflower rice (you could make your own cauliflower rice by blitzing a fresh cauliflower in a blender until it resembles rice size pieces)


1. Peel and dice veges, heat oil in wok.

2. Add veges, garlic, ginger, sesame seeds, coconut aminos, salt and pepper and toss and cook for 5 minutes.

3. Add meat and continue to toss and cook through a further 5 minutes.

(note if using chicken, cook first in flavours then add veges and continue cooking)

4. Add frozen cauliflower rice and cook a further 10 minutes.

5. Lastly mix egg through then serve and enjoy.

If you've tried this recipe, leave us a comment and tell us what you thought of it??

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