Thai Style Cauliflower Fried “Rice” - Lakeside Natural Medicine

Natural Health and Wellness for the Whole Family

Thai Style Cauliflower Fried “Rice”

BySarah Axtell, ND June 6, 2016

A healthier twist on an old favorite- fried rice!


  • 1 head cauliflower, about 2 pounds (or 2 bags of “riced” cauliflower in frozen section at Trader Joe’s)
  • 3 tbsp coconut oil
  • 3 tbsp red curry paste
  • 2 tsps coconut sugar
  • 2 tbsp fish sauce
  • 2 tbsp fresh lime juice
  • 3 organic eggs, lightly beaten
  • 4 scallions, sliced
  • lime wedges
  • cilantro
  • peanuts or cashews, chopped


1.Using a knife or food processor, chop cauliflower into very fine pieces, about the size of a lentil, and set aside. (Omit this step if you are using pre-riced cauliflower from TJs).

2.Heat a large wide skillet over medium heat and add 2 tbsp coconut oil. When pan is hot, add the curry paste and coconut sugar and cook, stirring constantly until fragrant, about 1 min. Add cauliflower, stirring until it is well coated.

3.Cook cauliflower over medium heat, stirring often, until it begins to get tender, about 8-10 mins. Once cauliflower is just tender (but not all the way soft), stir in lime juice and cook another 2-3 mins.

4.Make a wide clear surface in the middle of the pain by scooting the cauliflower out to around the edges. Add remaining tablespoon of coconut oil to the center.

5.Reduce heat to medium low and pour the beaten eggs int the open area. Let them sit undisturbed for 30-40 seconds until they begin to set, then finish scrambling. Mix eggs and cauliflower together, stir in scallions, and remove from heat.

6.Add salt to taste. Top with cilantro and chopped peanuts or cashews. Serve warm garnished with lime wedges.

Editor’s Note: The information in this article is intended for your educational use only. Always seek the advice of your physician or other qualified health practitioners with any questions you may have regarding a medical condition and before undertaking any diet, supplement, fitness, or other health program.

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