Asian Cauliflower Fried Rice
My Asian Cauliflower Fried Rice with lean ground beef, fried egg, and an easy stir-fry sauce is a healthy, low carb alternative to the take-out classic Chinese Fried Rice!
I don’t think I need to introduce cauliflower rice anymore…right, girls? Cauli rice has taken the world by storm because it makes such a great healthy and low carb alternative to white rice!
Mind you, I don’t have anything against white rice per se but if I can easily lower the amount of carbs in my meal, get more veggies in and still enjoy some delicious food, I’ll say yes please anytime!
Asian Cauliflower Fried Rice – a healthy & low-carb alternative to Chinese Fried Rice!
One of the most emblematic rice dishes is Chinese fried rice. It’s actually one of the most ordered dishes ever and a take-out classic!
While the takeout version is usually really not that great for you because they use tons of vegetable oil, my low carb cauliflower fried rice is definitely a great option for a wholesome and nutritious dinner.
I won’t pretend it’s an authentic Chinese recipe (because it really isn’t!) but this cauliflower fried rice still has lovely Asian flavors, packs a bunch of umami and is super tasty.
This version is made with lean ground beef, but it would also be great with ground turkey or shrimps. A must try!
If you tried this Asian Cauliflower Fried Rice, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest, and Facebook for more deliciousness and behind-the-scenes!
Asian Cauliflower Fried Rice
My Asian Cauliflower Fried Rice with lean ground beef, fried egg, and an easy stir-fry sauce is a healthy, low carb alternative to the take-out classic Chinese Fried Rice! You can substitute beef for chicken, pork or shrimp!
- 2 lbs. raw cauliflower 900 g, grated (or about 6 cups caulirice)
- 1 teaspoon coconut oil
- 1 lb. lean ground beef 450 g
- 1 large egg whisked
- 1/4 cup unseasoned rice vinegar divided
- 2 teaspoons sesame oil
- 3 garlic cloves grated
- 1 inch piece of ginger grated
- 2 shallots finely diced
- 3 medium carrots finely diced
- 6 tablespoons tamari
- 1 lime juice and zest
- 1-2 tablespoons Sriracha sauce to taste + more to serve
- 2 teaspoons fish sauce
- 1/2 teaspoon coriander
- sea salt to taste
- freshly ground pepper to taste
- 1/3 cup roasted peanuts chopped
- 3 scallions sliced (to serve)
Using a large box grater or food processor with grating attachment, shred the cauliflower into rice-size pieces. Set aside.
In a 12 inch skillet, warm coconut oil over medium heat. Add ground beef, breaking it up with a wooden spoon into smaller pieces. Cook for about 5 minutes, stirring often until all beef is cooked through. Remove with a slotted spoon onto a plate and set aside.
Reduce temperature to a low simmer. In the same pan, scramble the whisked egg for 1-2 minutes or until just set. Add to the same plate along with beef.
Add 2 tablespoons rice vinegar and sesame oil to the pan to deglaze, using a wooden spoon to lift all the bits stuck to the pan. Over medium heat, add garlic, ginger, shallots, and carrot. Sauté for 3-4 minutes or until mixture begins to soften, then add cauliflower rice, mixing to combine.
Stir in tamari, 2 remaining tablespoons of rice vinegar, lime juice and zest, sriracha, fish sauce, and coriander. Fold in cooked beef and egg, then cook the mixture, stirring occasionally for about 5-6 minutes or until cauliflower rice is tender.
Season to taste. Remove from heat and top with roasted peanuts and scallions. Divide evenly between among four bowls & serve immediately.