That Sugar Movement


Crunchy Chilli Coconut Cauliflower Fried Nice

  • Crunchy Chilli Coconut Cauliflower Fried Nice - Serves Serves: 4
  • Crunchy Chilli Coconut Cauliflower Fried Nice - Prep Time Prep Time: 20 minutes
  • Crunchy Chilli Coconut Cauliflower Fried Nice - Cook Time Cook Time: 10 minutes

Contains egg

Who can say no to a delicious, subtly spiced fried ‘rice’?

A twist on the traditional version using cauliflower instead of rice, making it a bit lighter but just as tasty!


  • 1/3cup - soy sauce
  • 1cup - shaved coconut (also known as coconut flakes)
  • 1 - red chilli, seeded and chopped (or to taste)
  • 1tbsp - coconut oil or butter
  • 1 - brown onion, diced
  • 3 - garlic cloves, minced
  • 1 - thumb-size piece of ginger, minced
  • 1/2cup - bacon pieces (omit for vegetarian)
  • 1 - carrot, sliced into rounds
  • 1cup - frozen peas
  • 1tbsp - lemon juice
  • 4cup - cauliflower, grated (use food processor or grater)
  • 2 - eggs, lightly whisked
  • handful of coriander leaves, to serve


  1. Preheat oven to 180 degrees Celcius.
  2. In a large bowl, pour 1 teaspoon of soy sauce (reserving the rest for later) onto the coconut and chilli. Use your hands to stir through.
  3. Spread the soy coated chilli and coconut onto a baking tray and bake for 10 minutes or until they turn golden. Remove from oven and set aside.
  4. In a large frying pan, heat the oil over moderate heat.
  5. Add the onion, garlic, ginger and bacon (if using). Let it sizzle and soften until aromatic and a little golden – around 3 minutes.
  6. Add the carrots, peas, lemon, cauliflower and remaining soy sauce. Give it a good stir around, then push to the side of the pan, clearing space for the egg.
  7. Pour the egg into the pan and let it set like a thin omelette – it should take around 3 minutes.
  8. Shred the egg into strips, then stir it through the rest of the mixture.
  9. Serve the ‘fried nice’ with the coconut mix scattered on top, along with fresh coriander leaves.

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