Beef and Cauliflower Fried Rice
Beef and cauliflower fried rice, a low-carb twist on a classic, packed with flavor.
Allowed for Ideal Protein phases 1 to 3.
Serving size
Ingredients
- 1 lb. Ground Beef, 90% Lean
- ½ tsp. Black Pepper
- 1tsp Ideal Protein Salt
- 1 Medium Head Cauliflower
- 2 Eggs, Beaten
- 2 tsp. Olive Oil, Divided
- 2 Cloves Garlic, Minced
- 1 tbsp. Minced Fresh Ginger
- 1 Bunch Scallions, Sliced, White and Green Separated
- 1 cup Red Bell Pepper Diced
- 1 tbsp. Sesame Oil
- 2 tbsp. Low Sodium Soy Sauce
Preparation
Step 1
Wash the cauliflower and pat it dry. Cut it into florets and pulse in a food processor until it resembles rice. Set aside.
Step 2
Heat 1 tsp. olive oil in a large skillet over medium-high heat.
Step 3
Add the ground beef, season with black pepper, kosher salt, and sea salt. Cook, until browned and cooked through. Transfer the cooked beef to a plate and set aside.
Step 4
In the same skillet, add the beaten eggs. Scramble them until fully cooked, then transfer them to the plate with the beef.
Step 5
Add the remaining tsp. olive oil to the skillet. Sauté the garlic, ginger, and the white parts of the scallions until fragrant.
Step 6
Add the diced red bell pepper to the skillet and stir-fry for another 2 minutes.
Step 7
Add the cauliflower rice to the skillet. Stir-fry for about 5 minutes, or until the cauliflower is tender but not mushy.
Step 8
Return the cooked beef and scrambled eggs to the skillet with the cauliflower rice. Stir well to combine.
Step 9
Drizzle sesame oil and soy sauce over the mixture. Stir well to evenly distribute the flavors. Cook for another 2 minutes to heat everything through.
Step 10
Add the green parts of the scallions and give everything a final stir.
Step 11
Enjoy!
