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Korean Cauliflower Fried Rice


  • Sauce
  • 3 tbsps Ketchup
  • 2 tbsps Gochujang or Chilli Pepper paste
  • 2 tbsps minced Garlic
  • ¼ cup Honey
  • ¼ cup Sugar
  • 2 tbsps light Soya sauce
  • 1 tbsp Sesame Oil
  • Salt
  • Pepper
  • Rice
  • 2 cups Cauliflower florets
  • 1 beaten Egg
  • 1.5 cups String beans
  • 2 tbsps fresh red Chilli
  • 2 cups sliced Mushrooms
  • 1/2 cup Cauliflower florets
  • 2 cups Napa Cabbage
  • 1 cup of green Pepper
  • 2 tbsps prepared Korean sauce
  • 2 tbsps dark Soya sauce and
  • 1 tbsp prepared Korean sauce


  • Prepare the sauce by boiling all the sauce ingredients together and allow to cool. You only need 3 tbsps of this sauce for this recipe and you can bottle the rest and store it in the fridge
  • Process the cauliflower or grate it and keep aside
  • In a hot wok add some oil and cook the omelette on bth sides
  • Remove and add the string or long beans and allow them to cook in the heat for about 5 mins
  • Add the red chilli, followed by the mushrooms and allow the mushrooms to cook
  • Add a tiny but more oil if required and fry the cauliflower florets that are still whole
  • Add the cabbage and the green pepper
  • Add two of the three tbsps of the Korean sauce and mix well
  • Remove and keep aside
  • In the same wok, add more oil and and cook the cauliflower rice
  • Add the soya sauce and the last tbsp of the Korean sauce and mix
  • Add the egg back in cut in strips, followed by the veggies