Jessica Sepel's cauliflower fried rice is inspired by Thai flavours and makes the perfect fresh, healthy dinner. It's also a great way to use up all veggies in your fridge. 


  • 2 tablespoons virgin organic coconut oil

  • 1 leek, pale part only, trimmed and sliced

  • 1 garlic clove, finely chopped

  • 1 head cauliflower, cut into florets

  • ½ teaspoon chilli powder, or to taste

  • 1 teaspoon curry powder or ground cumin (optional)

  • 2 spring onions, thinly sliced, plus extra to garnish

  • 2 stalks kale, stalks removed and leaves shredded (or any other green veggies of your choice)

  • 2 eggs, lightly beaten

  • 1 tablespoon tamari

  • Celtic sea salt and ground pepper

  • 3 tablespoons cashews, chopped

  • coriander sprigs, to garnish


  • 1.

    Heat 1 tablespoon of the coconut oil in a large frying pan over medium heat. Add the leek and garlic and cook until softened.

  • 2.

    Pulse the cauliflower in a food processor until it reaches a rice-like consistency. Add to the leek mixture.

  • 3.

    Stir in the chilli powder and curry powder or ground cumin (if using) and the remaining coconut oil. Add the spring onion and kale.

  • 4.

    Create two indents in the middle of the mixture and crack the eggs into the indents. Add the tamari and stir-fry until the egg is cooked and the cauliflower is golden. Season with salt and pepper.

  • 5.

    Serve with cashews and coriander sprigs to garnish.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 373kj
  • Fat Total 24g
  • Saturated Fat 14g
  • Protein 16g
  • Carbohydrate 29g
  • Sugar 8g
  • Sodium 986mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Recipe extracted from 'Living the Healthy Life' by Jessica Sepel. Available now, Macmillan Australia, RRP $39.99.

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