Description
A healthy twist on traditional fried rice using ground beef and cauliflower instead of rice.
Ingredients
- 1 pound ground beef
- 1 medium head of cauliflower, riced (about 4 cups)
- 1 cup frozen peas and carrots
- 3 green onions, chopped
- 2 cloves garlic, minced
- 2 large eggs, beaten
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon vegetable oil
- Salt and pepper to taste
Instructions
- In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spatula, about 5-7 minutes. Drain excess fat if necessary.
- Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Stir in the riced cauliflower, peas, and carrots. Cook for about 5 minutes, stirring frequently, until the cauliflower is tender.
- Push the beef and vegetable mixture to one side of the skillet. Pour the beaten eggs into the empty side and scramble until fully cooked.
- Combine the scrambled eggs with the beef and vegetable mixture. Add the soy sauce, sesame oil, and chopped green onions. Stir well to combine and cook for another 2-3 minutes. Season with salt and pepper to taste.
- Remove from heat and serve hot.
Notes
- For added flavor, consider marinating the ground beef in soy sauce and garlic for 30 minutes before cooking.
- Substitute ground turkey or chicken for a leaner option, or add your favorite vegetables like bell peppers or broccoli for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 180mg