Vegetarian Cauliflower Fried Rice

Shop Ingredients
Serves 4


• 250g brown rice, cooked
• ½ cup slivered almonds, toasted
• ½ cauliflower, grated (3 cups)
• 1 cup green beans, sliced (sub snow peas)
• ½ cup carrots, diced
• 2 organic eggs, beaten
• 2 cloves garlic, minced
• 3 spring onion, sliced (sub 2 large shallots: 1 red onion: ½ cup leek)
• Organic tamari or soy sauce to taste
• Oil of choice for frying
• Sea salt to taste
Optional: 200g diced fried bacon


A quick and easy Cauliflower Fried Rice Recipe by none other than Sarah Wilson of I Quit Sugar fame, which we’ve adapted for seasonal eating vegos. For an omnivorous version, feel free to add fried diced bacon (200g) into the mix at the end.

  1. Put the rice on to cook. Grate the cauliflower using the larger size on a cheese grater. Then wrap in paper towel to absorb any excess moisture.
  2. In a frying pan, evenly spread the slivered almonds and toast on med-to-high heat for a couple minutes until fragrant and a little brown. Then set aside.
  3. With a little oil of your choosing, fry the beaten eggs as a flat omelette. I used sesame oil this time, as I enjoy the aroma. But coconut oil, grapeseed or olive oil would all be just as tasty.
  4.  Then with a pair of scissors or a sharp knife, cut the omelette into strips. I like cutting them again into cubes, but it’s all a matter of preference. Set aside.
  5. In the same frying pan, add a little oil if it’s needed and fry the garlic, beans and carrots. Add a good sprinkle of water to avoid burning. After a couple minutes stir-frying, throw in the cauliflower, cooked rice and onion, stir-fry briefly before adding a generous dash of tamari or soy sauce.
  6. Cook just a little bit longer to evaporate any excess moisture, and then add a sprinkle of good quality sea salt to taste. Turn the heat off and stir in the egg and almonds.
  7. Make sure you serve your Vegetarian Cauliflower Fried Rice nice and warm in a big bowl!

Hints and Tips

If you can't get your hands on spring onion, this recipe works well with any member of the onion family - red or brown onion, leek, shallots etc. Depending on which substitute you choose you may have to dice smaller or fry a little longer to soften the pieces a bit more. Use your onion cooking judgement :)


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