My Asian Cauliflower Fried Rice with lean ground beef, a fried egg, and a simple stir-fry sauce is a healthy, low-carb alternative to the classic takeout Chinese fried rice.
Cauliflower rice has become a staple in many kitchens because it offers a great low-carb option that still feels like a comforting rice dish. I enjoy white rice, but swapping some of those carbs for extra vegetables is an easy way to make a meal lighter and more nutritious without sacrificing flavor.
This recipe delivers plenty of savory, umami notes and bright citrus accents. It’s not a traditional Chinese recipe, but it borrows Asian flavors and adapts them into a wholesome, home-cooked meal.
Asian Cauliflower Fried Rice – a healthy & low-carb alternative to Chinese fried rice
Chinese fried rice is one of the most popular takeout dishes, but many restaurant versions are heavy on oil and sodium. This cauliflower-based version is lighter, quick to make, and still satisfying. It’s prepared here with lean ground beef, but you can easily substitute ground turkey, chicken, pork, or shrimp to suit your preferences.
The dish balances savory tamari and fish sauce with bright lime and a touch of sriracha for heat. Roasted peanuts and scallions add texture and freshness at the end.
If you try this Asian Cauliflower Fried Rice, please rate the recipe and leave a comment to let me know how it turned out. I love hearing from readers!
Asian Cauliflower Fried Rice
My Asian Cauliflower Fried Rice with lean ground beef, a fried egg, and an easy stir-fry sauce is a healthy, low-carb alternative to the takeout classic. Swap the beef for chicken, pork, or shrimp if you like.
Main Course
American, Asian, Chinese-inspired
cauliflower rice recipes, healthy dinner recipes, low carb recipes, lean ground beef
20 minutes
20 minutes
40 minutes
5 people
343 kcal
Ingredients
- 2 lbs. raw cauliflower 900 g, grated (about 6 cups cauliflower rice)
- 1 teaspoon coconut oil
- 1 lb. lean ground beef 450 g
- 1 large egg whisked
- ¼ cup unseasoned rice vinegar divided
- 2 teaspoons sesame oil
- 3 garlic cloves grated
- 1 inch piece of ginger grated
- 2 shallots finely diced
- 3 medium carrots finely diced
- 6 tablespoons tamari
- 1 lime juice and zest
- 1-2 tablespoons Sriracha sauce to taste
- 2 teaspoons fish sauce
- ½ teaspoon coriander
- sea salt to taste
- freshly ground pepper to taste
- ⅓ cup roasted peanuts chopped
- 3 scallions sliced, for serving
Instructions
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Shred the cauliflower into rice-size pieces using a large box grater or a food processor with a grating attachment. Set aside.
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Heat the coconut oil in a 12-inch skillet over medium heat. Add the ground beef, breaking it into small pieces with a wooden spoon. Cook for about 5 minutes, stirring often, until fully cooked. Remove the beef with a slotted spoon to a plate and set aside.
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Lower the heat to a gentle simmer. In the same pan, scramble the whisked egg for 1–2 minutes until just set. Transfer the egg to the plate with the beef.
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Add 2 tablespoons rice vinegar and the sesame oil to the pan to deglaze, using a spoon to lift any browned bits. Increase heat to medium and add the garlic, ginger, shallots, and carrots. Sauté for 3–4 minutes until softened, then stir in the cauliflower rice.
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Stir in the tamari, the remaining 2 tablespoons rice vinegar, lime juice and zest, sriracha, fish sauce, and coriander. Fold the cooked beef and egg back into the pan. Cook, stirring occasionally, for about 5–6 minutes until the cauliflower rice is tender.
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Taste and adjust seasoning with salt and pepper. Remove from heat, garnish with chopped roasted peanuts and sliced scallions, then divide among bowls and serve immediately.