Thai-style Vegetable Fried 'Rice'

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When I travel, one of the main things I get excited about is trying new food (I usually take a few too many food pics, if there is such a thing). During my recent trip to Thailand, my favourite thing about the food (apart from sticky rice...which I am in love with) was the fresh and spicy flavours. So on returning home, I wanted to try and recreate this.

Because I always pack as many vegetables as possible into my meals, I decided to create a fried 'rice' recipe with a heap of vegetables and cauliflower 'rice' (yes I know, definitely not traditional Thai).  I've got nothing against normal rice and eat it when I feel like it, but using cauliflower 'rice' instead boosts the nutrient profile of the meal. You could use cooked rice instead if you prefer.

There's a bit of chopping required to prepare this recipe, but once everything is chopped it's pretty quick to stir fry together. Feel free to change up the vegetables used (I just used what I had in my fridge) and adjust the amount of chilli to taste.

Thai-style Vegetable Fried 'Rice'

Gluten free | Grain free | Dairy free


  • Half a head of cauliflower 
  • 2cm piece of fresh ginger, peeled and finely grated
  • 1 clove garlic, finely sliced
  • 2 teaspoons curry powder (I use Ayam curry powder)
  • 1/4 teaspoon five spice powder
  • 1 small head of broccoli, broken into small florets and stalks finely sliced
  • 1 1/2 cups frozen peas
  • 1/8 of a red cabbage, finely sliced
  • 3 spring onions, finely sliced
  • 1 red chilli, de-seeded and finely sliced
  • Handful of snow peas, roughly chopped
  • 4 free-range eggs
  • Coconut oil for frying

To serve:

  • Tamari (or soy sauce if you're not gluten-free)
  • 1 red chilli, de-seeded and finely sliced
  • 1 spring onion, finely sliced
  • Large handful of fresh coriander or parsley, roughly chopped
  • 2 tablespoons roasted unsalted peanuts
  • 1 lime


  1. Pulse the peanuts in a food processor to break them up into little pieces, then set aside. Pulse the cauliflower in the food processor until it resembles rice, then set aside.
  2. Heat about a tablespoon of coconut oil in large wok or frypan over a high heat. Add the ginger, garlic, curry powder and five spice powder and fry for a minute, adding a little more coconut oil if required. Add the broccoli, peas, cabbage, spring onions and chilli. Cook for another 1 - 2 minutes.
  3. Add the cauliflower 'rice' and cook for a further 1 - 2 minutes. Push the mixture to the side of the pan and crack in the eggs. Lightly scramble the eggs for about 30 seconds and then stir everything together, continuing to fry until the egg is cooked through. Stir in the snow peas to warm through. Stir through a few tablespoons of tamari to taste.
  4. To serve, divide the mixture into bowls and top with the remaining chilli and spring onion, the chopped coriander or parsley, the crushed peanuts and a wedge of lime for squeezing over. I also like to give some extra tamari on the side.

Serves 4.

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