Beef Fried Cauliflower Rice

Beef Fried Cauliflower Rice

This recipe is a delicious and healthy twist on classic fried rice, using cauliflower rice instead of regular rice. It’s packed with flavor and comes together in under 30 minutes!

Ingredients:

• 1 pound ground beef (or your preferred protein, cubed steak, chicken, etc.)
• 1 head of cauliflower, riced (or 1 bag pre-riced cauliflower)
• 2 eggs, beaten
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce (optional, for richer umami flavor)
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon minced ginger
• 2 cloves garlic, minced
• 1/2 cup chopped onion
• 1/2 cup frozen peas (or other mixed vegetables)
• scallions, chopped (for garnish)
• Salt and pepper to taste
• Cooking oil

Cooking Guide:

1. Rice the cauliflower: If using a whole head of cauliflower, cut it into florets and pulse in a food processor until it resembles rice. Alternatively, use a box of pre-riced cauliflower.
2. Marinate the beef (optional): In a bowl, combine the ground beef with 1 tablespoon soy sauce, 1/2 teaspoon sesame oil, and a pinch of pepper. Let it marinate for 10 minutes while you prepare the other ingredients.
3. Heat the pan: Heat a large wok or skillet over medium-high heat with 1 tablespoon of cooking oil.
4. Cook the beef: Add the ground beef (or other protein) and cook until browned, breaking it up with a spatula. Drain any excess grease.
5. Sauté the aromatics: Push the cooked beef to the side of the pan. Add another tablespoon of oil and saute the onion, garlic, and ginger for about 30 seconds, until fragrant.
6. Scramble the eggs: Push the aromatics aside and add the beaten eggs into the empty space in the pan. Let them cook for a minute, then scramble them until just set.
7. Combine and cook the rice: Add the riced cauliflower, soy sauce, oyster sauce (if using), rice vinegar, and remaining sesame oil to the pan. Stir-fry for 3-4 minutes, until the cauliflower is heated through and slightly softened.
8. Incorporate the peas and beef: Stir in the frozen peas (or other vegetables) and cooked beef. Cook for another minute or two, until the peas are heated through.
9. Season and serve: Season the rice with salt and pepper to taste. Garnish with chopped scallions and serve hot.

Tips:

• Use high heat: For best results, use a wok or a large pan that allows for high heat cooking. This will help the cauliflower rice get slightly crisp without becoming mushy.
• Cook the rice in batches: If your pan isn’t large enough to comfortably fit all the cauliflower rice, cook it in batches to avoid overcrowding the pan and steaming the rice instead of browning it.
• Get creative with protein and vegetables: This recipe is easily adaptable. Feel free to use any type of protein you like, such as cubed chicken, shrimp, or tofu. You can also add other vegetables like carrots, bell peppers, or broccoli.
• Leftovers: Leftover beef fried cauliflower rice can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat with a splash of oil until warmed through.