Three Ways with Cauliflower Rice

Rice has always been part of our everyday meals. Our main meals are almost always paired with steamed rice. Most of our snack items are also rice-based like steamed rice cakes (puto, kutsinta, biko, kalamay etc.) or rice porridges (champorado, ginataang mais etc). Since our change to LCHF lifestyle, I had to find a replacement for rice or else I don’t think I would ever succeed in it.

There are plenty of recipes for cauli-rice online and the instruction is fairly simple – just steam/microwave grated cauliflower, add salt (and butter for added flavour) and its done! Following that procedure, I find it still having a sulfuric smell which I don’t like. To lessen the odor, I change water twice when I microwave it. Then I stir fry it in oil with garlic & salt until its cooked. Some nutrients may be washed off but I’m trying to make it as similar to the rice taste we grew up eating.

From the basic cauli-rice, we also make two other variations at home – Yang Chow Cauli-Rice and Masala Cauli-Rice.  Yang Chow Fried Cauli-rice is what we usually see in Chinese Restaurants. It has scrambled eggs, mixed vegetables, some type of meat & soy sauce.  Masala Cauli-Rice, on the otherhand, is full of Indian spices.

Cauliflower rice lasts us around 5 days. Serving size is 1/2 cup. We store store cauli-rice in airtight containera. I keep half in the fridge and the other half in the freezer.

Cauliflower Rice


1 big head of cauliflower
2 cloves garlic, minced
1 tbsp coconut oil
Salt to taste


Grate cauliflower head into grainy bits. If using food processor, cut the head into small florets before processing. Transfer grated cauliflower into a microwaveable container.

Add 1 cup water, cover and microwave on high for 3 minutes. Drain. Repeat this process again. Set aside.

Heat 2 tablespoons coconut oil. Saute minced garlic until soft. Add grated cauliflower and stir/mix. Season with salt and pepper according to your taste. Continue sauteing until cooked between 5 – 10 minutes.

Yields 6 to 8 cups depending on the size of the cauliflower

Serve hot.

Yang Chow Fried Cauli-Rice


2 teaspoons cooking oil
1 small onion, chopped
3 cups cooked cauli-rice
1 cup frozen mixed vegetables
1 large egg
1 tablespoon soy sauce
salt & pepper to taste


In a non-stck pan, saute onion in oil under medium heat. Add in cauli rice and mixed vegetables. Stir until combined & mixed vegetables are soft.

Make a well in the center of the rice and pour in egg. Stir continously until egg is cooked and mixed well with the rice. Add soy sauce & season with salt and pepper. Continue mixing until cooked & dry.

Serve hot!


Masala Cauli-Rice


2 teaspoons cooking oil
1 small onion, chopped
1/4 teaspoon black mustard seeds
1/4 teaspoon cumin seeds
1/4 teaspoon fenugreek
1/4 teaspoon chili flakes
1/2 teaspoon garam masala
1/2 teaspoon ground coriander
1/2 teaspoon ground tumeric
1/2 teaspoon ground cumin
3 cups cooked cauli-rice
salt & pepper to taste


Heat up non-stick frying pan at medium setting. Saute onion until soft & transluscent. Add all the spices and continue to saute until fragrant. Add the cauli-rice and stir until spices are evenly combined and the cauli-rice is dry.

Serve hot!



Thai Style Pan-Grilled Chicken & Broccoli Stir-fry

A simple low carb meal that is packed with flavour. It’s a regular in our menu cycle because it’s easy to make, just needs a few ingredients and tastes close to home (it’s the fish sauce!).

I got the inspiration for the chicken marinade from a food video facebook post made by Marion Grasby. I just wrote down the marinade ingredients on paper but I couldn’t remember what was the recipe name. Oops! Sorry!

I made some adjustments by adding in olive oil, ommitting the sugar (although I was truly tempted not to as it helps balance the flavour) and then adding coriander leaves for extra freshness (I learned to love fresh coriander when we moved here).

This chicken recipe can be paired with any vegetable side but we usually have it with broccoli stir-fry and cauliflower rice.

What other vegetable side dish do you think will go well with the chicken?



For the Chicken Marinade:
600 grams Boneless Skinless Chicken Thighs
2 tablespoons Olive Oil
2 tablespoons Fish Sauce
2 cloves Garlic, minced
½ tsp Turmeric Powder
¼ tsp Cracked Pepper
2 tbsp Fresh Coriander, chopped

For the Broccoli Stir-fry:
4 broccoli heads, cut into florets
3 cloves garlic, minced
2 tbsp butter
Salt & Pepper, to taste


Trim and flatten chicken thighs so it will cook evenly on the pan.

In a bowl, combine olive oil, fish sauce, minced garlic, turmeric, cracked pepper and chopped fresh coriander. Add in the chicken thighs and marinade for at least 20 minutes (Better if overnight).

Steam broccoli florets in the microwave for 3 minutes. Set aside.

Heat non-stick pan up to medium heat. Pan grill chicken thighs 5 minutes each side or until cooked. Remove from pan and cover in tinfoil. Set aside.

On the same pan, add butter and saute garlic. Add in steamed broccoli florets and saute for about 3 minutes. Season salt with pepper.

Top with more fried garlic & coriander leaves.

Serves 4

Pan Fried Pork Chops & Buttered Green Beans

This savoury pork dish is quick and easy to prepare. It is complemented well with the crunchy green beans and its garlic-lemon butter sauce. It uses just one pan so clean up is just as fast.

The porkchops are marinated in a small amount of char siu sauce. Char siu sauce or chinese barbeque sauce has a sweet & savoury flavour with a hint of 5-spice powder. It contains about 12g sugar per 1 tablespoon so I tried to add just enough sauce to have the distinct Chinese BBQ Pork flavour & colour in the porkchops.

I hope you like the recipe as much as we do.  Enjoy!



For the Char Siu Porkchops
4 thinly sliced porkchops
1 tablespoon char siu sauce (or just salt & pepper)
1 tablespoon butter, for frying

for the Garlicky Green Beans
1 tablespoon butter
2 cloves garlic, minced
300 grams beans
1 teaspoon lemon juice
Cracked pepper to taste


Make 2-3 cuts on the fatty side of the porkchops (the cuts help retain flat shape while frying). Marinade in char siu sauce for at least 20 minutes. ( I placed char siu sauce and porkchops in a freezer bag, sealed it & massaged the sauce to evenly coat the pork with just a small amount of sauce)

Heat non-stick pan up to medium heat. Pan grill porkchops 4 to 5 minutes each side or until cooked Remove from pan and cover in tinfoil. Set aside.

On the same pan, add more butter and saute garlic.  Add in beans and lemon juice and saute for about 5 minutes. Make sure beans are coated in butter well.  Sprinkle parsley & season with pepper.

Serves 2.