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.
