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26Feb, 22
Clean Food Love
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Beef Fried Cauliflower Rice

Ready for a SUPER TASTY dish packed with FLAVORS + Veggies?!!! (Always YES!🙋‍♀️)

This recipe is AWESOME if you’re looking for something really satisfying and also quick to prepare for lunch or dinner!

Makes for a GREAT meal prep idea too!

I love the high protein and vegetables in this recipe but what I love even more is that it’s something even my picky teenagers will devour!

➡️ Rachel’s tips:

You can use pre-cut cauliflower rice to make this even quicker! This can be found just about everywhere these days. Often in the deli area as a “freshly chopped” version or in the freezer section at the grocery store.

My 2 favorites are Trader Joe’s brand and the big frozen bags found at Costco.

If you’re using frozen cauliflower rice, allow it to mostly thaw first.

1 head of cauliflower is equal to about 4 cups of cauliflower rice.

OR – simply make your own cauliflower “rice” using a large head of cauliflower broken into florets.

Place cauliflower florets into a food processor and lightly pulse until broken into rice-sized pieces. Do not over-pulse, or you’ll just have mush.

For Meal Prep:

Place your leftovers into glass food prep containers in the fridge to reheat for future meals throughout the week. The flavor only gets better the next day! I would recommend storing this dish in the fridge for 4 days max.

💡 Cauliflower has a lot going for it. Not only is it one of the most versatile veggies, but it also contains some of every vitamin you need, as well as a healthy dose of fiber.

💦 Not bad for a veggie that’s 92% water!

💪🏾 Cauliflower is rich in antioxidants, low in carbs and calories .. PLUS it has protective qualities to guard against cancer and heart disease! It’s also a good source of choline, which helps your metabolism, cell health, and supports many processes in your body.

✅ Because of its mild taste, it can be added to a number of recipes to replace less nutrient-dense, higher-carb ingredients.

👩🏾‍🍳 It can be used a ton of different ways in your meals – steamed or roasted, turned into “rice,” mashed like potato, or even shredded and used in bread and pizza crust!


4 servings


  • 2 Tbsps avocado oil, divided
  • 1 lb lean ground beef or bison
  • 1/4 cup coconut aminos, tamari, Braggs liquid aminos, or low sodium soy sauce
  • 1 Tbsp apple cider vinegar
  • 3 fresh garlic cloves, minced
  • 1-inch piece fresh ginger, grated
  • 2 red bell peppers, seeded and diced
  • 1-1/2 cups small chopped broccoli florets
  • 4 cups cauliflower rice
  • 3 large eggs, beaten
  • 4 green onions, chopped
  • 3 tsps sesame seeds


Heat half of your oil in a large skillet or wok over medium-high heat. Stir fry the beef while mincing with a wooden spoon until golden and cooked through. Drain and discard any excess grease. Drizzle in the coconut aminos and apple cider vinegar into the beef, stir, then set beef aside on a plate.

Heat the remaining oil into the same skillet. Cook your garlic and ginger for 30 seconds. Stir in the bell pepper, and broccoli then stir fry for 2-3 minutes.

Add in your cauliflower rice and cook, stirring frequently for 3-4 minutes, or until

Push the veggies onto one side of your skillet. Pour the beaten eggs into the free space of the pan, and scramble until set;

Combine with the veggies. Return beef back into the pan and stir to combine and heat everything through.

Garnish with green onions and sesame seeds.



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