Medland Masterchef: Asian Cauliflower Fried “Rice”

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The days are getting shorter, and soon the colder weather will be upon us. Now that it is autumn its time to add some warm, nourishing meals into our diet. This delicious recipe from Nom Nom Paleo is our Back Office Manager, Kelly’s, current favourite dish to make. Packed with flavour, and loaded with vegetables this dish won’t disappoint!

Asian Cauliflower Fried “Rice”



Makes six servings


  • 1 small head cauliflower, separated into florets
  • 3 bacon slices, diced
  • 2 large eggs
  • Salt
  • Freshly ground black pepper
  • 1 small onion, minced
  • 100g  mushrooms, stemmed and thinly sliced
  • 2.5cm piece fresh ginger, peeled and grated with a microplane
  • 2 tablespoons coconut aminos (can also use soy sauce)
  • 2 shallots, thinly sliced
  • 2 tablespoons chopped coriander leaves
  • 2 tablespoons chopped basil
  • 1 tablespoon chopped mint
  • Splash of coconut vinegar or rice vinegar (optional)
  • Splash of fish sauce (not optional)


  1. Pulse the cauliflower florets in a food processor until the pieces resemble rice or couscous – should make about 2 cups of cauliflower rice.
  2. Toss the diced bacon into a large cast iron skillet over medium heat and fry until the bits are crispy.
  3. While the bacon’s cooking, whisk the two eggs in a small bowl with some salt and pepper.
  4. When the bacon is done, place on a separate plate with a slotted spoon. Do not clean skillet
  5. Pour the whisked eggs into the hot skillet and fry a thin egg omelette, about 2 minutes on one side and then 30 seconds on the other side. Transfer the egg omelette to a cutting board and slice it thinly. Set it aside.
  6. Turn up the heat to medium-high and add the chopped onions (along with a dash of salt and pepper). Once the onion softens, toss in the sliced mushrooms and stir-fry everything until the mushroom liquid has evaporated and the mushrooms have browned.
  7. When the mushrooms are cooked, add the ginger and stir for 30 seconds or until fragrant.
  8. Toss in the cauliflower and more salt and pepper.
  9. Place a lid on the skillet and lower the heat to low and cook it covered for about 5 minutes. When the cauliflower’s tender (but not too mushy), add the coconut aminos, the herbs, and the sliced egg omelette. You can also add a little coconut or rice vinegar and fish sauce to add a tiny bit of tang to the dish. Taste for seasoning and adjust if necessary.
  10. Top with bacon bits before serving.


Recipe courtesy of