Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: Approximately 385 calories per serving
Ingredients
- 1 pound (450g) ground beef
- 4 cups cauliflower rice
- 1 large yellow onion, thinly sliced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 large eggs, lightly beaten
- 2 tablespoons soy sauce or coconut aminos
- 1 teaspoon sesame oil
- 1 teaspoon ground black pepper
- ½ teaspoon sea salt
- 2 green onions, sliced
- 1 teaspoon ginger, minced (optional)
- 1 tablespoon butter
Equipment Needed
- Large skillet or wok
- Wooden spoon or spatula
- Cutting board
- Sharp knife
- Measuring spoons
Instructions
Step 1: Prepare the Ingredients
Begin by preparing all ingredients before cooking. Slice the onion thinly, mince the garlic, chop the green onions, and rice the cauliflower if using fresh cauliflower. Having everything ready will make the cooking process much smoother.
Step 2: Cook the Onions
Heat 1 tablespoon of olive oil in a large skillet or wok over medium heat. Add the sliced onions and cook for 6–8 minutes, stirring occasionally. Allow the onions to soften and develop a golden-brown color. This caramelization process adds sweetness and depth to the final dish.
Once cooked, transfer the onions to a plate and set aside.
Step 3: Brown the Ground Beef
Add the remaining olive oil to the skillet. Place the ground beef into the pan and cook over medium-high heat for about 5–7 minutes. Break the meat apart with a spatula as it cooks.
Continue cooking until the beef is browned and no longer pink. Drain any excess fat if necessary.
Step 4: Add Garlic and Ginger
Stir the minced garlic and optional ginger into the cooked beef. Cook for approximately 1 minute until fragrant. Be careful not to burn the garlic, as it can become bitter.
Step 5: Cook the Cauliflower Rice
Add the cauliflower rice directly to the skillet with the beef mixture. Stir well to combine.
Cook for 4–5 minutes, stirring frequently. The cauliflower should become tender while maintaining a slightly firm texture similar to traditional rice.
Step 6: Scramble the Eggs
Push the beef and cauliflower mixture to one side of the skillet.
Add butter to the empty side and pour in the beaten eggs. Allow them to set slightly before scrambling gently. Once fully cooked, mix the eggs throughout the fried rice.
Step 7: Add Seasonings
Return the caramelized onions to the skillet.
Add soy sauce, sesame oil, salt, and black pepper. Stir thoroughly to distribute the seasonings evenly throughout the dish.
Cook for an additional 2 minutes to allow the flavors to blend together.
Step 8: Garnish and Serve
Remove the skillet from heat and sprinkle sliced green onions over the top.
Serve immediately while hot. Enjoy this keto-friendly meal on its own or alongside your favorite low-carb vegetables.
Chef’s Tips
- Use freshly riced cauliflower for the best texture.
- Avoid overcooking cauliflower rice, as it may become mushy.
- Coconut aminos can replace soy sauce for a gluten-free option.
- Add red pepper flakes if you prefer a spicy version.
- Ground turkey or chicken can be substituted for beef.
- For extra healthy fats, top with sliced avocado before serving.
Storage Instructions
Refrigeration
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing
Freeze portions in freezer-safe containers for up to 2 months.
Reheating
Warm in a skillet over medium heat for 5 minutes or microwave for 1–2 minutes until heated through.
Why You’ll Love This Recipe
- Low in carbohydrates
- High in protein and healthy fats
- Family-friendly meal
- Budget-friendly ingredients
- Ready in only 30 minutes
- Perfect for meal prep
- Rich, savory flavor with minimal effort
Nutrition Information
Per Serving (Approximate)
- Calories: 385
- Protein: 25g
- Total Fat: 28g
- Saturated Fat: 10g
- Carbohydrates: 8g
- Fiber: 3g
- Net Carbs: 5g
- Sugar: 3g
- Cholesterol: 145mg
- Sodium: 620mg
- Potassium: 580mg