Thai Cauliflower “Fried Rice” with Coconut

Cauliflower that has been pre-chopped into tiny rice-sized bits is my favorite new food product. It’s almost indistinguishable from real rice in recipes, yet contains significantly less carbs, so it’s perfect for grain-free and Paleo diets. If you want a little more protein just add about a half cup of diced cooked pork or chicken.

Trader Joe’s makes both fresh and organic frozen varieties, but if you can’t find pre-riced cauliflower, pulse chopped cauliflower in a food processor for the same results.  Be sure to use gluten free soy sauce (tamari) if you are sensitive.

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Thai Cauliflower “Fried Rice” with Coconut
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Category: Atkins Friendly, Comfort Food, Easy, eggs, food photographer, food stylist, Gluten free, Low carb, recipe, recipe developer, savory, Spicy, Thai, Vegan, Vegetables, vegetarian


Thai Cauliflower “Fried Rice” with Coconut


  • 2 cups (16 ounces) riced cauliflower
  • 2 tablespoons sesame oil
  • 1/4 cup diced red onion
  • 1 tablespoon sesame seeds
  • 1/4 cup chopped basil
  • 2 tablespoons chopped cilantro
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon Sambal Oelek
  • 1 teaspoon Sriracha
  • 1 tablespoon Thai fish sauce, (optional)
  • 1 cup coconut milk
  • 1 teaspoon Thai seasoning blend such as Gourmet Garden
  • 3 eggs, lightly beaten


  • Heat the sesame oil in a wok or large skillet over high heat. Stir fry the riced cauliflower until it starts to brown, about two minutes.
  • Add the sesame seeds and chopped onion and continue to stir fry for a minute or two more.
  • One at a time, stir in the soy sauce, rice wine vinegar, fish sauce, Sambal Oelek and Sriracha.
  • Reduce the heat to medium and stir in coconut milk, cilantro, basil and Thai spice blend. Simmer until almost all of the liquid is absorbed.
  • Add the beaten egg, stir until well combined and cook for two minutes more.
  • Enjoy!