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Hawaiian Fried Cauliflower “Rice”


  • 1 medium head cauliflower (about 2-2 1/2 lbs/1 kg)
  • 2   carrots, peeled
  • 1 cup (250 mL) frozen peas
  • 1 1″ (2.5 cm) piece fresh gingerroot, peeled
  • 2   garlic cloves
  • 2   green onions
  • 6 oz (175 g) low-sodium deli ham, sliced 1/2″ (1-cm) thick
  • 1 tbsp (15 mL) canola oil
  • 2   eggs (or 3 egg whites)
  • 1 cup (250 mL) canned pineapple tidbits, drained
  • 2 tbsp (30 mL) reduced-sodium soy sauce


  1. Cut cauliflower into large chunks, keeping core intact. Using Veggie Strip Maker, grate cauliflower florets into large Stainless Steel Mixing Bowl.
  2. Grate carrots into short pieces into bowl. Add peas to bowl.
  3. Grate ginger with Microplane® Zester to measure 1 tbsp (15 mL) and press garlic with Garlic Press into a small bowl. Thinly slice green onions; add white bottoms to bowl. Reserve green tops for garnish.
  4. Dice ham and place in a separate bowl. Heat oil in 12” (30-cm) Executive Nonstick Skillet over medium-high heat 1-3 minutes. Add ham; cook about 2-3 minutes or until lightly browned. Remove ham; set aside.
  5. Add ginger, garlic and green onions to Skillet. Cook and stir 30 seconds or until fragrant. Add cauliflower, carrots and peas; cook and stir 2-3 minutes.
  6. In 1-cup (500 mL) Silicone Prep Bowl, beat eggs. Push vegetable mixture to the outsides of the Skillet to create a well in the middle. Add beaten eggs to the middle; let eggs sit for 10 seconds to start cooking. Break up eggs to scramble until fully cooked and then stir into the “rice” mixture.
  7. Remove Skillet from heat. Stir in pineapple, ham and soy sauce; garnish with reserved green onion.