15 minute cauliflower ‘rice’ stir fry

This is such a simple meal to make and doesn’t take any pre-planning. It is my go-to meal when I want something comforting and done in a flash.


  • 1 medium-sized head of cauliflower
  • 2 tablespoons sesame oil
  • 1 large carrot, cubed
  • 2 garlic cloves, minced
  • 1 cup frozen peas
  • 1/2 cup frozen corn
  • 2 beaten eggs
  • 3 tablespoons low sodium soy sauce

Prepare the cauliflower ‘rice’ by cutting it into smaller chunks and blitzing it in a food processor; the end product should resemble smallish grains of rice.

Heat 1 tablespoon sesame oil in a large skillet over medium low heat. Add the carrots and garlic and stir fry until fragrant, about 5 minutes. Add the cauliflower, peas, corn, and remaining sesame oil to the pan; stir fry quickly to cook the cauliflower to a soft (but not mushy) texture.

Make a well in the middle, turn the heat down, and add the eggs. Stir gently and continuously until the eggs are fully cooked. Stir in the soy sauce just before serving.

Tip: Stock up on cauliflower when they are in season, blitz them to make rice and store it in the freezer for later use.