Recipe: Fried Caulirice

Happy 2017! My first post of the year is also going to be my first ever recipe post. One of the things I knew I wanted to do when I thought about starting this blog is sharing my own healthy recipes; grub guaranteed to have low to zero refined carbohydrates, sodium, fat, and sugar, yet nutritious and still delicious! I think encouraging people to eat healthier and to make healthier food choices  will be more effective if they found out for themselves, through my recipes, that it can be done and that eating healthy need not be boring. Most people have an aversion to healthy food and wouldn’t touch it with a 10-foot pole because they’re under the impression that it’s bland and unpalatable. I want to change that.

Switching to healthier food choices may take some getting used to, especially if you have been accustomed to eating fatty, salty and/or starchy food for a long time. Healthy food might not be as appetizing as a juicy charbroiled cheeseburger or classic southern fried chicken at first, but if done right with lots of creativity, it won’t at all be as repulsive as some expect it to be (and it won’t leave you with with an icky and guilty feeling after!). It will take some time to retrain your palate, but hopefully, my recipes will help make healthy eating more exciting for you.

For my first recipe, I wouldn’t want to scare you away with anything too leafy and raw, so I will start with Fried Caulirice. Cauliflower “rice” or just “caulirice” is a low calorie and less starchy alternative to rice. It’s finely chopped/almost minced cauliflower prepared to look, feel, and taste like rice. It’s filling and neutral-tasting, just like rice, so it could carry seasoning or flavors well.

Fried Caulirice (makes 3 servings)

What you need:

I forgot to include the egg in the photo.
  • 2 tablespoons sesame oil
  • 3 garlic cloves, minced
  • 1/2 teaspoon grated ginger
  • 1 medium carrot, cubed
  • 2 tablespoons green peas
  • 1 medium cauliflower head (5-6″ diameter)
  • 1 tablespoon soy sauce
  • 1 egg, beaten
  • White pepper to taste (you could use black, I just prefer white for this recipe for aesthetic purposes)
  • 1 tablespoon green onion, chopped

What to do:

  1. Cut cauliflower into florets and slow boil over medium heat for about 5-7 minutes or until tender. Drain, transfer to the food processor, and pulse until it resembles rice. Set aside.
  2. Heat a non-stick pan over medium heat and add the sesame oil. Sauté garlic and ginger. Add carrots and peas and sauté until tender.
  3. Add the cauliflower and soy sauce. Mix well and continue to cook for about a minute. Careful not to overcook the cauli! Overcooked cauliflower tastes and smells terrible.
  4. Make a well and add the egg in the middle. Scramble until cooked through and incorporate with the rest.
  5. Add pepper and top with green onions.
  6. Serve hot and enjoy!


  • Only buy cauliflower that’s white and free of dark or wet spots and other blemishes. Yellowish/greenish cauliflower tastes awful, has a strong smell, and will go bad quickly.
  • You may go ahead and blitz the cauliflower raw and add directly to the sautéed veggies and cook until tender. I just like boiling it first because I feel it comes out flufflier and ricey-er that way. Whatever works for you!
  • If you don’t have a food processor, you may choose to either grate or finely chop the cauliflower.
  • Caulirice can be a meal by itself, but you may pair with any low fat/lean protein of choice.
  • You may also substitute caulirice for steamed rice. Just slow boil/steam cauli until fork tender and blitz in the food processor.

I hope you like this recipe. It’s very simple and easy to make. It tastes just like real fried rice and your family and friends would never guess it was made with cauliflower (this is mom-approved and my mom is slightly allergic to healthy-tasting food). Try it and let me know what you think! 😉


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