Cauliflower Fried Rice with Turmeric

Here is a healthy, low-carb twist on traditional fried rice. Made with cauliflower instead of rice, it looks and tastes like real ‘fried rice’. A much lighter version using turmeric, ginger and garlic to add flavour. The turmeric gives the rice a lovely golden yellow colour too.

This is a great substitute for fried rice especially if you want a lower carb option. It is a very versatile dish that can be served on its own as a meal, or as an accompaniment to other dishes like curries, marinated meats or chicken, and even seafood. We often serve this alongside Asian or Indian marinated meats or with seafood.

If you are serving this dish on its own as a meal, you can also add some protein like bacon, chopped chicken, prawns or a combination of these to the frying pan at the start of the cooking process (once the carrots have cooked through). Continue to cook the proteins and other vegetables completely, before adding the cauliflower as the cauliflower will only take 5 minutes to be ready.

What is Cauliflower Rice?

Cauliflower rice is made by processing cauliflower florets and tender stems in a food processor until they resemble the size of rice grains. You can do this using the grating disc, or like me, simply use the pulse button to process in short bursts. If you don’t have access to a food processor, then you can use a grater. The cauliflower rice takes a very short time to cook and like rice, they absorb a lot of the flavours that they are cooked with.

Ingredients to make Cauliflower Fried Rice with Turmeric

• Oil – peanut, canola or vegetable oil
• Onion
• Garlic
• Fresh Ginger
• Fresh Turmeric or Turmeric powder
• Carrots – I like to use fresh carrots, but you can use frozen diced carrots if you prefer
• Green Beans – I like to use fresh green beans, but if you like you can substitute with frozen peas.
• Red Capsicum – optional
• Chillies – I use green chillies mostly but either green or red long chillies can be used for this. Put as little or as much according to preference.
• Spring Onions – use the white and green parts.
• Cauliflower rice – make this using the tender stem and florets. Discard the tough core and leaves.
• Bacon – optional. I sometimes add 100g chopped bacon to flavour the rice.
• Eggs – optional but they add a nice texture to the dish. I like to add the whisked eggs to the pan at the end of the cook which is how I always cook it in fried rice. If you prefer, you can cook them beforehand as a soft omelette and chop them up before adding to the finished dish.
• Soy Sauce, Mirin, Oyster Sauce – all add great flavour to the rice.
• Vegetable or Chicken Stock powder – only 1/4 tsp is added but again, it helps build the flavour.
• White pepper

• 

• 

•