Description
This Beefy Cauliflower Fried Rice is one of those throw-it-in-a-pan dinners that somehow turns out fantastic. It’s cozy, savory, a little messy, LOW-CARB, and exactly what I make when I want comfort without actual rice.
Ingredients
Units
Scale
- 500 g frozen cauliflower rice, thawed and squished bone dry
- 65 ml vegetable oil
- 15 g garlic cloves, minced
- 37.5 ml soy sauce, plus more to taste
- 5 ml vinegar
- 12.5 ml Olive oil, or if you have sesame oil
- 125 g frozen peas
- 125 g carrots, finely grated
- 150 g mushrooms, finely chopped
- 115 g onions, chopped
- 3 eggs, lightly beaten
- 450 g lean minced beef
- Salt and pepper, to taste
Instructions
- Tip the 500 g thawed cauliflower rice into a clean tea towel and squeeze hard until all the water is out. This step matters; it should be bone dry!
- Heat half of the 65 ml vegetable oil in a large nonstick skillet over medium heat.
- Add the 450 g lean minced beef, season with salt and pepper, to taste, and cook until just cooked through but not crispy. Remove from the pan and set aside.
- In the same pan, no need to remove the liquid, BUT if required, add the remaining oil to the pan.
- Add 100 g finely chopped onions and sauté for about 4 minutes until soft and lightly golden.
- Stir in the 15 g (±3 depending on size) minced garlic cloves and cook for 1 to 2 minutes, just until fragrant. Don’t rush this, but don’t let the garlic brown either.
- Add the squeezed-dry 500 g cauliflower rice, 12.5 ml olive oil, 37.5 ml soy sauce, and 5 ml vinegar. Stir well so everything’s coated evenly.
- Add the 125 g frozen peas, 150 g finely grated carrots, and 150 g finely chopped mushrooms.
- Stir gently and cook for about 2 mins until the vegetables are al dente, but still have some crunch.
- Push the mixture to the sides of the pan, creating a clear space in the center.
- Turn the heat up to medium-high and let the rice mixture sit undisturbed for about 2 minutes.
- This helps drive off extra moisture and adds a bit of that fried texture.
- Add extra oil, 2.5 ml at a time, if the pan looks dry.
- Pour the 3 lightly beaten eggs into the center of the pan.
- Gently scramble the eggs until just set.
- Return the cooked minced beef to the pan and fold everything together until evenly mixed.
- Taste and adjust with extra soy sauce or a pinch of salt if needed, depending on taste.
- Sprinkle with scallions (if you have) or dried parsley and serve straight away while it’s hot and steamy.
Equipment
Nonstick Deep Frying Pan Skillet
Buy Now →Notes
Created, prepared, tried, and tested Esme: SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes
Nutrition
- Serving Size: 1
- Calories: 223
- Sugar: 4.2 g
- Sodium: 344 mg
- Fat: 12.8 g
- Saturated Fat: 7.8 g
- Trans Fat: 0.1 g
- Carbohydrates: 10 g
- Fiber: 3.1 g
- Protein: 18.2 g
- Cholesterol: 103.5 mg
