You guys, I love fried rice, and this love runs deep. When I was younger my best friend’s mom made us fried rice every weekend and to me, it feels like love. Now my husband and I live in Asia, and it’s one of those comfort foods that just resonates with me. While I’m not about to pretend this cauliflower fried rice could trick you for original, it’s still damn delicious and hits the spot even when we’re carb-free.

Another thing I love about cauliflower fried rice is that you can use whatever is in your fridge. You can easily make vegetarian fried cauliflower rice if you prefer, or you can add leftover chicken, sausage and egg. My personal favourite is to add chopped up sausages, onion, garlic, ginger, scallion, chilli and omelette. If you have more or less of one ingredient than is listed in the recipe don’t panic, everything can be adjusted to suit what you have on hand.

Cauliflower fried rice is as easy as it is delicious. It’s salty, tangy and hearty while still being healthy and low calorie. It’s also super versatile, and can be used as a side dish, or a little heartier to have it as a main.

A note on making the cauliflower into rice:

It is significantly less time consuming to rice the cauliflower in a food processor, but not impossible to do it without. If you don’t have a food processor handy, slice the cauliflower into steaks, and then strips and chop down from there. Unfortunately a blender won’t work because it will make the cauliflower too fine for fried ‘rice’.

For a basic vegetarian version of this dish, I use shitake mushrooms, king oyster mushrooms, green pepper, brown onion, garlic, tomato and of course cauliflower – topped off at the end with some beautiful Thai chilis and coriander.