Inspired living

Cauliflower Breakfast Fried Rice

Cauliflower Fried Rice

Cauliflower Fried Rice

Cauliflower rice is super-simple to make, and offers a low-calorie, gluten-free, low-carbohydrate and grain-free alternative to regular rice and is great as a breakfast dish. You can make it the night before as it tastes even better the next day. Just be sure when you’re blitzing the cauliflower in the food processor that you don’t over-process it to avoid cauliflower mush. As any stir-fry maker knows, the key to easy and quick stir-frying is preparing all of your ingredients beforehand. Chop up your ginger, mince your garlic, cut the carrots and dice your onions. While I’ve chopped up my nitrate-free bacon rashers and chicken as my source of protein (and deliciousness) here, feel free to swap it out with seafood, tempeh or anything else you fancy. Make it your own.

Serves: 3–4




  • 1 head cauliflower, roughly chopped into florets
  • 5 rashers nitrate-free bacon, chopped
  • 1 tbsp sesame or coconut oil + extra as needed
  • 3 eggs, whisked
  • Large handful chopped spring onions
  • 1 tbsp grated ginger
  • 3 cloves garlic, minced
  • 500g boneless & skinless chicken breasts, chopped
  • 1 cup sliced carrots
  • 1 cup frozen peas
  • 6 anchovy fillets, chopped
  • 2 tbsp wheat-free tamari
  • 1 tbsp apple-cider vinegar
  • 1 tbsp lime juice
  • Handful coriander leaves + extra to serve (optional)
  • Sesame seeds, to serve
  • Lime wedges, to serve
  1. Pulse cauliflower florets in food processor until they resemble rice. Set aside.
  2. Heat large wok over medium heat, then fry bacon until brown and crispy. Set aside in bowl.
  3. Add splash of sesame oil to wok, then add eggs, tilting wok to spread evenly, and fry, without stirring, until cooked through. Remove from wok and roll up, then cut into slices.
  4. Add a little more oil to wok, increase heat to high, and stir-fry spring onions, ginger and garlic for 1 min. Add chicken and cook, stirring, to seal on all sides. Add carrot and stir-fry until just tender, then turn out into bowl with chicken.
  5. Add a little more oil to wok if needed, and add cauliflower rice. Stir-fry for 3–5 mins until tender, then return all cooked ingredients to wok, along with peas, anchovies, tamari, vinegar, lime juice and coriander, if using.
  6. Serve warm, topped with sesame seeds and extra coriander, with lime wedges on side.


Lee Holmes

Lee Holmes is a nutritionist, yoga and meditation teacher, wholefoods chef, Lifestyle Food Channel’s Healthy Eating Expert, blogger and author of the best-selling books Supercharged Food: Eat Your Way to Health, Supercharged Food: Eat Yourself Beautiful, Eat Clean, Green and Vegetarian, Heal your Gut, Eat Right for Your Shape and Supercharged Food for Kids.

Lee’s food philosophy is all about S.O.L.E. food: sustainable, organic, local and ethical. Her main goal is to alter the perception that cooking fresh, wholesome, nutrient-rich meals is difficult, complicated and time-consuming. From posting recipes, her passion to share her autoimmune disease story and help others has snowballed and the blog has recently taken home the overall prize at the Bupa Health Influencer Awards as well as the best blog in the Healthy Eating category. She also runs a four-week online Heal Your Gut program.