Korean Fried Cauliflower Rice Recipe

Korean fried cauli rice

  • serves 3
  • Easy

Check out our Korean fried cauliflower rice recipe. This easy vegetarian dish is gluten free and low in calories, a super quick and simple midweek meal


*This recipe is gluten-free according to industry standards



  • cauliflower 1, roughly chopped
  • sesame oil 1 tsp
  • stir-fry baby vegetables 200g pack
  • frozen peas 100g
  • vegetable oil 2 tbsp
  • eggs 4
  • coriander a small bunch, chopped
  • spring onions 2, finely chopped
  • lime 1, wedged to serve
  • sriracha to serve


  • gochujang 1 tbsp
  • tamari soy sauce 1 tbsp
  • rice wine vinegar 1 tbsp
  • garlic 1 clove, crushed
  • ginger 1/2 a thumb-sized piece, grated


  • Step 1

    Put the cauliflower into the bowl of a food processor and pulse until it resembles grains of rice.

  • Step 2

    Heat a large frying pan or wok over a medium heat and tip in the cauliflower, sesame oil and a pinch of salt. Fry for 10 minutes, stirring regularly, until lightly browned. Add the baby veg and fry for 3-4 minutes.

  • Step 3

    In a bowl, whisk together the dressing ingredients and tip into the frying pan, along with the peas. Fry for 2 minutes then keep warm.

  • Step 4

    Heat the vegetable oil in a separate frying pan and fry the eggs to your liking.

  • Step 5

    Serve the cauliflower rice sprinkled with coriander and spring onions, with an egg on top, lime wedges for squeezing and sriracha for drizzling, if you like.

Gochujang is a fermented chilli paste from Korea. Tamari is a wheat-free soy sauce – so it’s gluten free.

Nutritional Information

  • Kcals 314
  • Fat 16g
  • Saturates 3.2g
  • Carbs 17.6g
  • Sugars 11.2g
  • Fibre 7.4g
  • Protein 21.1g
  • Salt 1.4g