Fast Recipes

Cauliflower and egg “fried rice”

A fast and easy way to up your vegetable count.

By Lisa Featherby
  • Serves 2 - 4
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Cauliflower and egg “fried rice”
Substitute cauliflower for plain old white rice to up the vegetable count, either as a bed for a curry, or in this twist on fried rice.


  • 1 large cauliflower, chopped
  • 60 ml (¼ cup) neutral-flavoured oil, such as vegetable oil
  • 4 eggs lightly beaten
  • 2 garlic cloves, finely chopped
  • 50 gm ginger, finely chopped
  • 1 bunch of snake beans (about 200gm), thinly sliced
  • 1 tbsp fish sauce
  • Maggi seasoning (see note), to taste
  • Lime wedges, for squeezing, plus extra to serve
  • Thinly sliced spring onion and long red chilli, to serve
  • Coriander leaves, to serve


  • 1
    Process cauliflower in batches in a food processor until very finely chopped.
  • 2
    Heat half the oil in a wok over high heat until smoking. Add egg and stir vigorously until completely dry and broken up (1-2 minutes), then transfer to a plate. Add remaining oil to wok with garlic and ginger and stir-fry until fragrant (30 seconds), add beans and stir-fry until starting to become tender (1-2 minutes), then add cauliflower and fish sauce and stir-fry until cauliflower starts to soften (2-3 minutes). Return egg to pan, season to taste with Maggi seasoning and white pepper, and squeeze in lime juice to taste.
  • 3
    Top with spring onion, chilli and coriander, and serve with extra lime wedges.


Maggi seasoning is available from Asian grocers and select supermarkets.