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.

Erin Alderson
Source: EatingWell Magazine, April 2019
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Ingredients

Ingredient Checklist

Directions

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  • Toss steak with 1 tablespoon tamari and rice wine (or sherry) in a medium bowl.

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  • 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.

  • 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.

  • 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.

  • 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.

Tips

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 Facts

355.1 calories; protein 22.1g 44% DV; carbohydrates 15.2g 5% DV; exchange other carbs 1; dietary fiber 5g 20% DV; sugars 5.7g; fat 21.6g 33% DV; saturated fat 3.3g 17% DV; cholesterol 128.1mg 43% DV; vitamin a iu 6320.2IU 126% DV; vitamin c 53.3mg 89% DV; folate 54.2mcg 14% DV; calcium 94.1mg 9% DV; iron 3.3mg 18% DV; magnesium 38.1mg 14% DV; potassium 442.5mg 12% DV; sodium 853mg 34% DV.

Reviews (2)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/16/2019
Real good. I roast my cauliflower rice first for added flavor and texture. The result is less mushy. Read More
Rating: 4 stars
04/07/2019
Delicious! Could use some salt at the end but was delicious! Read More