Cauliflower fried 'rice'

    45 min

    This is for all of you who want the flavour of Chinese fried rice but no rice. Enjoy this cauliflower fried 'rice' packed with pork fillet, spring onions, peas and garlic. You can aso try it with chicken or lots of other veggies.

    20 people made this

    Serves: 6 

    • 300g frozen peas
    • 120ml water
    • 4 tablespoons sesame oil, divided
    • 800g pork fillet, sliced or cubed
    • 6 spring onions, sliced
    • 1 large carrot, diced
    • 550g grated cauliflower*
    • 2 cloves garlic, minced
    • 6 tablespoons soy sauce
    • 2 eggs, beaten

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Bring water and frozen peas to the boil in a small saucepan, reduce heat to medium-low; cook until peas are tender, about 3 minutes. Drain peas and set aside.
    2. Heat 2 tablespoons sesame oil in a wok over medium-high heat. Cook and stir pieces of pork fillet in hot oil until lightly browned on all sides and cooked through, 7 or 8 minutes. Transfer meat to a plate.
    3. Heat remaining 2 tablespoons sesame oil in the wok. Cook most of the spring onions (reserving a few for serving) and diced carrots in hot oil until just softened, about 5 minutes. Add cauliflower; cook and stir until cauliflower is tender but firm to the bite, 4 to 5 minutes. Stir in minced garlic.
    4. Add cooked pork and soy sauce into cauliflower mixture and stir-fry until mixture is hot and slightly browned, 3 to 5 minutes.
    5. Move pork-cauliflower mixture to one side of the wok; pour beaten eggs onto empty side. Stir well eggs until cooked through, 3 to 5 minutes. Mix the pork-cauliflower mixture with the lightly scrambled egg, breaking up any large chunks. Serve hot with additional spring onion.


    *Grate cauliflower using the largest side of a grater; the end product resembles grains of rice.

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    Reviews in English (243)


    This is a good way to prepare cauliflower, but I need to make a few changes next time. This recipe really needs a large wok to make successfully, I think. It nearly overwhelmed my 12 inch skillet. First of all, I think the meat needs to be seasoned. A classic way to prepare a Chinese dish is to heat the oil (usually peanut oil, because of the high smoke point) with a couple of slices of ginger, and some sliced garlic. When they brown, remove them from the oil, and then add the meat. The flavored oil, along with some soy sauce at this point, would help the meat to have some flavor. Also, instead of green onions, next time I will sub 1/2 to 1 onion, chopped, to saute with at least 3 cloves of garlic. My skillet wasn't really large enough to handle the eggs, so I need to cook them to soft scramble stage in a separate pan. Last, use the sesame oil as a seasoning, instead of a cooking oil, along with the chopped green onions. I used much more than the 6 tablespoons recommended in the recipe. Agree with another reviewer, this recipe is very filling.  -  21 Oct 2014  (Review from Allrecipes US | Canada)


    This sounds like a wonderful inventive recipe. Good thinking! But I must point out that Sesame oil should not be heated. It become detrimental to health when it's composition is changed thru heat. Use peanut, coconut or olive oil when making this dish as I will do. Then toast sesame seeds and drizzle the oil and the seeds over the dish before serving. You'll get a stronger taste of sesame this way and no ill effects to your health.  -  17 Feb 2015  (Review from Allrecipes US | Canada)


    This recipe is unbelievable. I served it to 2 cauliflower non-lovers and didn't tell them what it was until they were finished raving about it. Hubby said it's up there with his other favourite recipe from AR. That is one high praise. I wasn't sure that straight veggies and pork was going to be enough for my big boys, so I made some rice anyways to add to the dish. The rice is now in my freezer. It was totally unnecessary. The directions don't tell you when to add the peas so I added them to the wok with the pork on it's second round. I also nuked the peas rather than use the stove top. I am so glad I tried this recipe. As another reviewer bd.weld said, "definitely a keeper". Thanks so much John Melinte!  -  26 Mar 2014  (Review from Allrecipes US | Canada)