Make this quick and easy cajun rice dish, then check out our egg fried rice, Thai-style broccoli fried rice and more fried rice recipes. Check out more Korean recipes here and our South Korean food guide by local Back Kimyung.


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



  • 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.


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