Thai-Style Fried ‘Rice’


Since Jessica Sepel is our ‘Star Chat’ person this month, here’s one of her favourite dishes from Living the Healthy Life – Thai-Style Fried “Rice”.

To make this dish extra special, top each serve with an extra poached or boiled egg!

Serves 2

Prep Time: 30 minutes
(Including cooking)

You will need..

2 tablespoons virgin organic coconut oil
1 leek, pale part only, trimmed and sliced
1 garlic clove, finely chopped
1 head cauliflower, cut into florets
1/2 teaspoon chilli powder, or to taste
1 teaspoon curry powder or ground cumin (optional)
2 spring onions, thinly sliced, plus extra for garnish
2 stalks kale, stalks removed and leaves shredded (or any other green veggies of your choice)
2 eggs, lightly beaten
1 tablespoon tamari
Celtic sea salt and ground pepper
3 tablespoons cashews, chopped coriander sprigs for garnish


Heat 1 tablespoon of the coconut oil in a large frying pan over medium heat. Add the leek and garlic and cook until softened.

Pulse the cauliflower in a food processor until it reaches a rice-like consistency. Add to the leek mixture. Stir in the chilli powder and curry powder or ground cumin (if using) and the remaining coconut oil. Add the spring onion and kale.

Create two indents in the middle of the mixture. Crack the eggs into the indents, add the tamari and stir-fry until the egg is cooked and the cauliflower is golden. Season with salt and pepper.

Serve the ‘rice’ garnished with the cashews and coriander sprigs. Enjoy knowing this is a much healthier alternative to greasy fried rice!