Cauliflower fried rice paleo recipe

All the flavour with none of the gluten.
All the flavour with none of the gluten. Photo: Pete Evans

Here is a play on the ever-popular fried rice. Instead of using bland, non-nutritional white rice, I’ve replaced it with nutrient-rich, flavoursome and healthy cauliflower, and added all your favourite ingredients: tamari, egg, green veg, herbs, ginger and garlic.


1 head of cauliflower, (about 1kg) separated into florets

4 slices of bacon or ham, diced

4 free-range organic eggs, whisked

2 tbsp coconut oil

1 onion, finely chopped

2 garlic cloves, finely chopped

200g small raw prawns, shelled and deveined

100g shiitake or oyster mushrooms, sliced

2.5cm piece of ginger, finely grated

100g okra, sliced

100g Brussels sprouts, sliced

2 tbsp tamari

50g bean sprouts

2 spring onions, finely sliced

2 tbsp chopped coriander leaves

2 tbsp  chopped flat-leaf parsley leaves

1 tbsp chopped mint leaves

Sea salt and freshly ground white pepper

1 – 2 long red chillies, sliced

Cultured kimchi, to serve

Fish sauce, to serve


1. Pulse the cauliflower in a food processor until it resembles grains of rice.

2. In a large frying pan or wok, fry the bacon over high heat until crispy. Remove and set aside.

3. Pour the eggs into the pan and tilt the pan so that the egg covers the base. Cook for a few minutes, or until the egg is set. Remove, slice into thin strips and set aside.

4. 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. Add the okra and Brussels sprouts and cook for 1 minute. Add the cauliflower and cook for 2–3 minutes, or until tender. Add the bacon, egg, tamari, sprouts, spring onion, herbs, chilli and some salt and pepper and cook for 2 minutes, or until everything is heated through and well combined.

5. Serve with kimchi, and a splash of fish sauce.