Thai-Style Cauli Fried Rice

I love fried rice. When I go to Thailand, it is my favorite thing! So I decided to create a healthy version.

I’ve spent quite a bit of time there in recent years, and one of the things I love so much about their culture is how much emphasis they place on whole foods. They don’t believe in using bottled or packaged foods and condiments often, and instead prefer to use real foods from the earth. You can truly taste the difference – the food bursts with flavour and fragrance!

My Thai-Style Cauli Fried Rice dish inspired by my culinary experiences in Thailand – it’s so easy and delicious, I hope you’ll give it a try tonight.


Serves 2

  • 1 head cauliflower, cut into florets
  • 1/2 leek, sliced
  • 1 garlic clove, diced
  • 1/2 spring onion, sliced
  • 2 Tbsp. coconut oil, divided
  • A dash of rock salt
  • 1/2 tsp. chilli powder
  • 1 tsp. curry powder/ground cumin  – optional.
  • 2 organic eggs
  • 1 Tbsp. tamari sauce
  • 1/4 cup cashews, chopped

(optional to add any greens of your choice)


  1. Heat 1 Tbsp. coconut oil in a large pan and fry the leeks and garlic.
  2. Place the cauliflower florets in food processor and blend until “rice like,” then add the rice to the heated pan of garlic and leeks.
  3. Add rock salt, chilli powder and the extra 1 Tbsp. coconut oil.
  4. Add the spring onion and any other green veggies you like, and then create a space in the middle.
  5. Crack an egg in the middle of the rice and fry the rice and veggies with the egg. Add the tamari and cook.
  6. Cook until the cauliflower is golden.
  7. Plate up. Sprinkle with cashews to serve. Top with an extra boiled/poached egg if you wish


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