Cauliflower Khao Pad Thai Fried Rice

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Wat Arun (Temple of Dawn)

📍 Where this dish comes from: Bangkok · Wat Arun (Temple of Dawn)
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Cauliflower Khao Pad Thai Fried Rice, plated and ready to serve

Khao Pad (fried rice) is the Thai home cook’s most reliable dish — quick, flexible, and deeply satisfying. Made with cauliflower rice, it captures all the savoury, eggy richness of the original while eliminating the carbohydrate load. The key is a scorching hot wok and the courage to leave the cauliflower alone long enough to develop proper colour.

What You’ll Need

Ingredients for Cauliflower Khao Pad Thai Fried Rice

Cauliflower Khao Pad Thai Fried Rice

Thailand's iconic fried rice reinvented with cauliflower — wok-tossed with egg, prawns, spring onion, and the essential fish sauce seasoning.
Print Recipe
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Course: Side Dish
Cuisine: Thai
Servings: 3 servings
Calories: 360kcal

Ingredients

  • 1 small head cauliflower riced (about 500g)
  • 200 g raw prawns peeled
  • 3 large eggs
  • 4 spring onions sliced
  • 4 garlic cloves minced
  • 3 tbsp fish sauce
  • 2 tbsp coconut aminos
  • 1 tsp white pepper
  • 4 tbsp coconut oil
  • Cucumber slices lime wedges, chili powder to serve

Instructions

  • Heat a wok to maximum heat with 3 tbsp oil.
  • Add cauliflower rice, spread flat. Do not stir for 2 minutes — let it colour.
  • Toss and fry another 2 minutes. Push to the side.
  • Add remaining oil. Fry garlic 20 seconds.
  • Add prawns, cook 2 minutes.
  • Push everything to the side. Scramble eggs in the centre.
  • Combine everything. Add fish sauce, coconut aminos, pepper.
  • Add spring onions. Toss 1 minute. Serve.

Nutrition

Serving: 1serving | Calories: 360kcal | Protein: 28g | Fat: 24g | Fiber: 3g
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Cooking Cauliflower Khao Pad Thai Fried Rice in the kitchen

Health Benefits

  • Cauliflower rice provides a similar fried-rice experience with roughly 75% fewer net carbs than white rice.
  • Cauliflower provides glucosinolates, plant compounds also found in broccoli and other cruciferous vegetables.
  • Fish sauce fermentation creates bioactive peptides that contribute to the dish’s deep umami flavour.
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