Beef Cauliflower Fried Rice

13 30 513
Ingredients Minutes Calories
Prep Cook Servings
15 min 15 min 4
Beef Cauliflower Fried Rice
Health Rating


454 gm Beef, top sirloin (cut into 1/2-inch cubes)
6 tbsp Coconut aminos, Coconut Secret
2 tbsp Sesame oil
1/3 cup Avocado oil
1/2 small White onion (minced)
3 clove(s) Garlic (minced)
3 tsp minced Ginger root
1 medium Carrots (diced)
3 cup Cauliflower crumbles/rice
2 large egg Egg (lightly beaten)
1 3/4 tsp Sea salt
1/4 cup Frozen green peas
2 green onion (stem) Green onion, scallion, ramp (green tops only, chopped)


1. Mix the Sirloin in a bowl with 1 tablespoon coconut aminos and 1 teaspoon sesame oil.

2. Heat half of the avocado oil in a wok over medium-high heat. Add the onion, garlic, and ginger and cook, stirring continuously, for 2 minutes, until fragrant. Add the carrots and cook, stirring continuously 2 minutes more.

3. Add the remaining oil and the cauliflower and continue cooking and stirring for 4 minutes longer. Transfer the cauliflower mixture to a plate and return the pan to the burner.

4. Add the Sirloin to the pan and sear it for 30 seconds, then stir continuously until browned, about 2 minutes. Transfer the Sirloin to the plate with the cauliflower. Return the pan to the burner.

5. Pour the eggs into the pan and stir to scramble them until they’re mostly cooked through. Pour the cauliflower mixture and Sirloin back into the pan and add the remaining sesame oil, coconut aminos, and salt. Stir in the peas, then turn off the heat. Top with chopped scallions and serve hot.

Nutrition Facts

Per Portion

Calories 513
Calories from fat 336
Calories from saturated fat 71
Total Fat 37 g
Saturated Fat 7.9 g
Trans Fat 0.3 g
Polyunsaturated Fat 6.2 g
Monounsaturated Fat 21.6 g
Cholesterol 159 mg
Sodium 1832 mg
Potassium 712 mg
Total Carbohydrate 14.2 g
Dietary Fiber 2.3 g
Sugars 3.2 g
Protein 30 g

Dietary servings

Per Portion

Meat 1.3
Meat Alternative 0.4
Vegetables 1.9

Energy sources



Quick Tips:

Gluten-free tamari sauce may be substituted for coconut aminos, but reduce the sea salt to ¼ teaspoon.

Recipe from: