How to Make Cauliflower Fried Rice (Low-Carb)

In this Live Asian Kitchen you will hear me say repeatedly how much I disliked cauliflower, and how much contempt I held for the attempts at cauliflower fried rice I’d seen online. They looked like gooey couscous or risotto, and bore no resemblance to fried rice as I know it. I thus came into to this session with very low expectations, but was marvellously impressed at how well it turned out in the end.

As with my pineapple fried rice recipe, you’re best served watching the broadcast rather than merely reading the recipe, unless you’re already quite a whiz with stir-fries.


Cauliflower Fried Rice


½ head of cauliflower, cut into florets, then shredded in a food processor

2 tsps minced garlic

¼ cup diced meat (in one version I used some leftover salmon)

2 eggs

1 tsp chicken powder

1 tsp fish sauce

½ tsp pepper

½ cup Asian greens (optional)

2 Tbsps oil


  1. Heat oil in thin wok until smoking hot. Break 2 eggs into it, cook until still slightly runny, remove and set aside.
  2. Add more oil, bring to smoking point, then add cauliflower and garlic.
  3. Fry until garlic is aromatic and cauliflower is slightly scorched.
  4. Add diced meat, mix and saute.
  5. Add seasoning and vegetables and continue cooking, adjusting heat and drizzling more oil as needed.
  6. Fry until cauliflower is cooked through, toss in eggs, fold and cook until eggs are done.
  7. Remove from heat and serve.

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