Chinese-style fried cauli-rice

Recipe from: 26 May 2015
recipes, banting, lchf

Ingredients 10
Servings 0
Minutes 00:15
  • 1
    head of cauliflower – stalk and all, just remove the leaves
  • 1/2
    onion, finely chopped
  • 1
    small garlic clove
  • 1
    sesame seeds
  • 1/4
    red chilli flakes
  • 1
  • 1
    olive oil
  • 1
    desiccated coconut
  • 2
    finely chopped spring onions
  • 1
    good-quality soya sauce (optional)



In a food processor with the grating attachment or using a cheese grater (large hole side), grate the entire head of cauliflower including the stalk.

Finely chop or grate the onion and garlic into the cauliflower.

In a large frying pan, heat the olive oil and butter. Don’t add the cauliflower too soon, otherwise it will release it’s moisture and broil rather than fry and the texture will be spongy.

Once the olive oil and butter start to bubble add the grated cauliflower, onion and garlic mixture in batches, you don’t want to crowd the pan or it won’t cook through evenly.

Add the chilli flakes, sesame seeds and coconut and continue frying and flipping with a spatula until it just starts to get a little colour.

You may need to add some more butter and oil as you go if you find the pan is drying out after the first batch.

Towards the end of the cooking time, toss in the soya sauce and chopped spring onions and cook for the last few minutes.

You can either serve straight away, or store in the fridge for a later meal. It freezes really well too. When you want to use it, just defrost and give a quick toss through in a hot pan and some fresh butter.

Recipe reprinted with permission of Jax of the Bushveld. To see more recipes, please click here.
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