Cauliflower Fried Rice with Steak

Cauliflower Fried Rice with Steak

2 Reviews
From: EatingWell Magazine, April 2019

You could argue that fried rice is really all about the "add-ins," so why not skip the grain itself and save some calories with cauliflower while you're at it? If you want to make this recipe vegetarian, swap sliced mushrooms for the steak. Either way, you don't have to be on a low-carb diet to love this 30-minute dinner.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 8 ounces flank steak, thinly sliced
  • 4 tablespoons reduced-sodium tamari, divided
  • 1 tablespoon Shaoxing rice wine or dry sherry
  • 4 tablespoons canola oil, divided
  • 2 large eggs, lightly beaten
  • 1 cup diced carrots
  • 4 scallions, sliced, greens and whites separated
  • 1 cup frozen peas
  • 2 cloves garlic, minced
  • 1 tablespoon minced peeled fresh ginger
  • 4 cups riced cauliflower (see Tip)
  • 2 teaspoons sesame seeds
  • 1 teaspoon toasted sesame oil

Preparation

  • Prep

  • Ready In

  1. Toss steak with 1 tablespoon tamari and rice wine (or sherry) in a medium bowl.
  2. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add eggs and cook, stirring, until set, about 1 minute. Transfer to a bowl.
  3. Increase heat to medium-high and add 2 teaspoons oil and the steak to the pan. Cook, stirring, until the steak is no longer pink, 2 to 3 minutes. Transfer the steak and any accumulated juices to the bowl with the eggs.
  4. Add 2 tablespoons oil, carrots and scallion whites to the pan; cook, stirring, until the carrots are starting to soften, 3 to 5 minutes. Stir in peas, garlic and ginger. Cook, stirring, until the garlic is fragrant and the carrots are tender, 2 to 3 minutes more. Transfer the mixture to the bowl with the steak.
  5. Add the remaining 1 tablespoon oil and riced cauliflower to the pan. Cook, stirring occasionally, until the cauliflower is tender, 3 to 5 minutes. Stir in the reserved eggs, steak and vegetables and the remaining 3 tablespoons tamari. Serve topped with scallion greens, sesame seeds and sesame oil.
  • Tip: You can buy riced cauliflower fresh or frozen in nearly every grocery store these days. Or DIY by pulsing cauliflower florets in a food processor until finely chopped. For the best results, don't fill your food processor more than three-fourths full.

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 355 calories; 22 g fat(3 g sat); 5 g fiber; 15 g carbohydrates; 22 g protein; 54 mcg folate; 128 mg cholesterol; 6 g sugars; 0 g added sugars; 6,320 IU vitamin A; 53 mg vitamin C; 94 mg calcium; 3 mg iron; 853 mg sodium; 442 mg potassium
  • Nutrition Bonus: Vitamin A (126% daily value), Vitamin C (88% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 3½ fat, 2 lean protein, 1 vegetable, ½ medium-fat protein, ½ starch

Reviews 2

May 16, 2019
profile image
By: Vincent
Real good. I roast my cauliflower rice first for added flavor and texture. The result is less mushy.
April 07, 2019
profile image
By: Nikki Cruz
Delicious! Could use some salt at the end but was delicious!
More Reviews