Pete Evans shares his delicious paleo fried rice!

“Cauliflower rice is a play on the ever-popular fried rice that’s great for anyone wishing to avoid grains and wheat,” says Pete Evans about this dish from his beautiful new paleo-inspired cookbook, Healthy Everyday (Plum; $39.99). “I’ve replaced bland white rice with nutrient-rich, flavoursome and healthy cauliflower, and added all your favourite ingredients: tamari, egg, veggies, prawns, herbs, ginger and garlic.” Yum!

Cauliflower fried rice

Serves 4

IngredientsHealthy fried rice, Pete Evans Fried Rice Recipe.

1 ½ cauliflower heads (about 1 kg), separated into florets

4 slices of bacon or ham, diced

4 eggs, whisked

2 tablespoons coconut oil

1 onion, finely chopped

2 garlic cloves, finely chopped

200 g shelled and deveined small raw prawns

100 g shiitake or oyster mushrooms, sliced

2.5 cm piece of ginger, finely grated

100 g okra , sliced

100 g brussels sprouts

2 tablespoons tamari

1 large handful of bean sprouts

2 spring onions, finely sliced

2 tablespoons chopped coriander leaves

2 tablespoons chopped flat-leaf parsley leaves

1 tablespoon chopped mint leaves

Sea salt and freshly ground white pepper

Kimchi and fish sauce. These are optional accompaniments, Pete has a recipe for Kimchi in his book but we’re also fans of the range of fermented veggies, including Kimchi, made by Peace Love & Vegetables 


  1. Pulse the cauliflower in a food processor until it resembles rice.
  2. In a large frying pan or wok, fry the bacon over high heat until crispy. Remove and set aside.
  3. Tip the eggs into the pan and tilt the pan so that the egg covers the base. Cook for a couple of minutes, or until the egg is set. Remove, slice into thin strips and set aside.
  4. Heat the coconut oil in the pan over high heat, add the onion and garlic and cook for a few minutes, or until softened.
  5. Stir in the prawns, mushrooms and ginger and cook for another few minutes. Add the okra and brussels sprouts and cook for 1 minute.
  6. Add the cauliflower and cook for 2–3 minutes, or until tender.
  7. Add the bacon, egg, tamari, sprouts, spring onion, herbs and some salt and pepper and cook for 2 minutes, or until everything is heated through and well combined.
  8. Serve with some kimchi and a splash of fish sauce (optional).

Visit Pete’s website or connect with him on Instagram @PeteEvansPaleoChef