By Grocery List Plus Editorial Staff | Published on June 9, 2026
Serves 4
311 cal · 35 min
Beef Cauliflower Fried Rice
Recipe GLPR5dfc94856f10b2
A low-carb twist on classic fried rice, this savory beef and cauliflower dish combines seasoned ground beef with riced cauliflower, carrots, and peas. Flavored with garlic, soy sauce, and a hint of red pepper heat, it's a quick, nutritious meal that delivers all the satisfaction of traditional fried rice with minimal carbohydrates.
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Ingredients
1 large head cauliflower (about 1 lb.)
0.5 lb. ground beef
1 teaspoon salt
1 cup diced carrots
0.25 cup low-sodium soy sauce
1 teaspoon garlic powder
1 teaspoon crushed red pepper flakes
1 cup frozen peas
0.25 cup chopped green onions
Directions
Cut the cauliflower into florets. Working in batches if needed, pulse the florets in a food processor with short bursts until they resemble rice-sized pieces (about 1/8 to 1/4 inch). Place the processed cauliflower in a colander and let drain for a few minutes, then pat dry thoroughly with paper towels. Spread on a clean surface to air dry for at least 10 minutes while you prepare the other ingredients.
Heat a large sauté pan or wok over medium-high heat. Add the ground beef and cook, breaking it into small crumbles with a wooden spoon, until it reaches an internal temperature of 160°F and shows no pink, about 5 to 7 minutes. Season with salt.
Add the diced carrots to the pan and continue cooking for 3 to 4 minutes, stirring occasionally, until the carrots begin to soften.
Stir in the soy sauce, garlic powder, and red pepper flakes. Simmer for about 1 minute to blend the flavors.
Add the riced cauliflower and frozen peas to the pan. Toss everything together and cook for 2 to 3 minutes, stirring frequently, until the cauliflower is heated through and tender.
Remove from heat and stir in the chopped green onions. Serve immediately while hot.
Comments
Every ingredient is stocked routinely at Harris Teeter, Food Lion, Kroger, or Walmart—no special trips required. Ground beef and frozen cauliflower keep costs low, likely under $3 per serving. The stated 35 minutes is honest for browning beef, ricing cauliflower (either raw or from frozen), and stir-frying, though home cooks without a food processor may run 5–10 minutes longer. The dish reheats well in a skillet and feeds a family without fussiness, though it does need active stirring to avoid sticking and char unevenly—not a set-it-and-forget-it weeknight meal.
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