Ground Beef Cauliflower Fried Rice

Introduction

Ground Beef Cauliflower Fried Rice is a lighter, low-carb twist on the classic Asian fried rice we all love. Instead of regular rice, finely riced cauliflower is used, making the dish not only healthier but also nutrient-packed and keto-friendly. When paired with seasoned ground beef, fresh vegetables, scrambled eggs, and savory Asian-inspired sauces, this dish becomes a hearty, flavorful, and satisfying one-pan meal.

This recipe is perfect for those looking to reduce carbs without sacrificing flavor. It’s quick to prepare, endlessly customizable, and a dish that pleases both adults and kids. Plus, it’s a great way to sneak extra vegetables into your diet without even noticing!

Why I Love This Recipe

I love this recipe because it packs all the flavor of takeout fried rice without the heaviness. The ground beef adds rich, meaty depth, while the cauliflower rice soaks up all the seasonings and sauces beautifully. The best part is how guilt-free it feels—you’re indulging in comfort food while still eating something wholesome.

It’s also a weeknight lifesaver—ready in under 30 minutes, uses just one pan, and can be customized based on what’s in the fridge. I also love how versatile it is: you can keep it simple, spice it up, or load it with extra veggies.

Why This is a Must-Try Dish

• Low-carb & keto-friendly alternative to fried rice.
• One-pan wonder with easy cleanup.
• Quick and satisfying, ready in just 25 minutes.
• Customizable with different proteins, sauces, or veggies.
• A great way to eat more vegetables without missing rice.

Recipe Overview

• Preparation Time: 10 minutes
• Cooking Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4
• Calories: ~280 per serving
• Course: Main Course
• Cuisine: Asian-inspired / Low-carb fusion

Ingredients

• 1 pound ground beef (90% lean recommended)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 (12 oz) bag cauliflower rice (fresh or frozen) or 1 medium head of cauliflower, riced
• 1 cup mixed vegetables (peas, carrots, corn – frozen works well)
• 2 large eggs, lightly beaten
• 3 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon sesame oil
• 1 tablespoon olive oil (or avocado oil)
• ½ teaspoon ground ginger (or 1 teaspoon fresh grated)
• ½ teaspoon red pepper flakes (optional, for spice)
• Salt and black pepper, to taste
• 2 green onions, sliced (for garnish)
• Sesame seeds (optional, for garnish)

Cooking Directions

1. Cook the Beef: Heat a large skillet or wok over medium-high heat. Add ground beef and onion. Cook until beef is browned and onion softened (about 5–6 minutes). Drain excess fat if necessary.
2. Add Garlic & Seasonings: Stir in garlic, ginger, and red pepper flakes. Cook for 1 minute until fragrant.
3. Add Vegetables & Cauliflower Rice: Stir in mixed vegetables and cauliflower rice. Cook for 5–6 minutes, stirring frequently, until cauliflower is tender but not mushy.
4. Scramble the Eggs: Push the mixture to one side of the pan. Add sesame oil and beaten eggs to the empty side, scrambling until cooked through. Mix eggs into the rice mixture.
5. Add Sauce: Stir in soy sauce and season with salt and pepper to taste. Cook for another 2 minutes.
6. Garnish & Serve: Remove from heat. Garnish with green onions and sesame seeds before serving.

Step-by-Step Preparation Method

1. Prepare ingredients: dice onion, mince garlic, and have cauliflower rice ready.
2. Heat oil in a skillet, brown ground beef with onion.
3. Stir in garlic, ginger, and seasonings.
4. Add vegetables and cauliflower rice; sauté until tender.
5. Push mixture aside, scramble eggs on one side of the pan.
6. Mix everything together and pour in soy sauce.
7. Garnish with green onions, sesame seeds, and serve hot.

How to Serve

• Serve in bowls as a main dish.
• Pair with a side of steamed dumplings or spring rolls for a complete Asian-inspired meal.
• Add a drizzle of sriracha or chili garlic sauce for extra spice.

Recipe Tips

• Don’t overcook cauliflower rice—it should be tender but still slightly firm.
• Use a wok or large skillet for even cooking.
• Always scramble eggs separately in the pan for the best texture.
• Fresh cauliflower rice has better texture than frozen, but frozen works for convenience.

Variations

1. Protein Swap: Use ground turkey, chicken, pork, or shrimp.
2. Low-Sodium: Use coconut aminos instead of soy sauce.
3. Spicy Version: Add extra chili flakes, sriracha, or gochujang.
4. Veggie-Loaded: Add mushrooms, bell peppers, zucchini, or broccoli.
5. Egg-Free: Skip the eggs or substitute with scrambled tofu for a vegan version.

Freezing and Storage

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezing: Freeze cooled fried rice in portions for up to 2 months. Thaw overnight in the fridge.
• Reheating: Reheat in a skillet with a splash of soy sauce or sesame oil to refresh flavor.

Special Equipment Needed

• Large skillet or wok
• Wooden spoon or spatula
• Food processor (if making cauliflower rice from scratch)

FAQ

Q1: Can I use fresh cauliflower instead of frozen?
Yes, just pulse raw cauliflower florets in a food processor until rice-sized.

Q2: Can I make this dish vegetarian?
Yes, use scrambled tofu or edamame instead of beef.

Q3: Is this recipe keto-friendly?
Yes, as long as you limit high-carb veggies like corn or peas.

Q4: Can I double this recipe for meal prep?
Absolutely—it reheats well and makes a great lunch.

Q5: How do I prevent cauliflower rice from becoming mushy?
Cook on medium-high heat and don’t overcrowd the pan.

Conclusion

Ground Beef Cauliflower Fried Rice is the perfect balance of healthy and delicious. It delivers all the umami and savoriness of classic fried rice but in a lighter, low-carb version. It’s fast, customizable, and meal-prep friendly, making it a must-have recipe for anyone who loves bold flavors while keeping things wholesome. Whether you’re on keto, low-carb, or just looking for a quick dinner, this dish is guaranteed to become a regular in your weekly rotation.