Steak and Cauliflower Fried Rice

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings


  • 1 large head cauliflower cut into florets
  • 2 tablespoons sesame oil
  • 2 cups diced beef steak * cut of your choice
  • 1 small onion diced
  • 1 cup diced carrot
  • Sea salt and freshly ground black pepper to taste
  • 2 large eggs beaten
  • 2 tablespoons chopped green onions
  • 2 tablespoons coconut aminos


  • In a large food processor, pulse cauliflower until it resembles grains of rice; set aside.
  • Heat the sesame oil in a large skillet with a tight-fitting lid over medium heat. Add next 4 ingredients (steak through salt and pepper).
  • Stir-fry for 5 to 10 minutes or until beef reaches desired level of doneness and vegetables are tender; remove from skillet and set aside.
  • Add eggs to the skillet; stir with a spatula until cooked. Return steak/vegetable mixture to the skillet then add green onions, coconut aminos and processed cauliflower.
  • Reduce skillet heat to low; cover and cook for 5 minutes or until cauliflower is tender.


SERVING SUGGESTION: A big salad of arugula and sliced radishes tossed with Leanne’s Basic Vinaigrette.
NUTRITION: 389 Calories; 30g Fat (70.4% calories from fat); 21g Protein; 7g Carbohydrate; 2g Dietary Fiber; 172mg Cholesterol; 108mg Sodium. Exchanges: 3 Lean Meat; 1 1/2 Vegetable; 4 1/2 Fat.
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