Paleo Beef and Vegetable Fried Rice
Transform your weeknight dinners with this irresistible Paleo Beef and Vegetable Fried Rice—a healthy, flavor-packed twist on the classic takeout favorite! This recipe swaps traditional rice for nutrient-rich cauliflower rice, keeping it low-carb and gluten-free without compromising on taste. Tender beef sirloin strips are marinated in coconut aminos for a savory depth, while colorful veggies like carrots, bell peppers, and green onions add vibrant freshness. Aromatic hits of garlic and ginger elevate the dish, and fluffy scrambled eggs bring that signature fried rice texture into the mix. Cooked entirely in coconut oil for a paleo-friendly touch, this one-pan wonder comes together in just 40 minutes, making it perfect for busy evenings. Serve it piping hot and enjoy a wholesome, restaurant-quality meal at home.
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Recipe Information
Ingredients
- 1 large head cauliflower
- 1 pound beef sirloin steak
- 3 tablespoons coconut aminos
- 2 tablespoons coconut oil
- 2 medium carrots, diced
- 1 medium red bell pepper, diced
- 4 stalks green onions, chopped
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 large egg
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Begin by preparing the cauliflower rice. Remove the leaves and stem from the cauliflower and cut it into florets. Pulse the florets in a food processor until they are about the size of grains of rice. Set aside.
Slice the beef sirloin steak into thin strips. In a medium bowl, mix the beef strips with 2 tablespoons of coconut aminos and set aside to marinate for about 10 minutes.
Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat. Add the marinated beef slices and stir-fry until they are browned and cooked through, approximately 4-5 minutes. Remove the beef from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of coconut oil. Add the diced carrots, red bell pepper, and chopped green onions. Cook the vegetables, stirring occasionally, for about 4 minutes or until they are slightly softened.
Add the minced garlic and grated ginger to the skillet and cook for another 1 minute, until fragrant.
Push the vegetables to one side of the skillet and crack the eggs into the cleared space. Scramble them until fully cooked, then mix them with the vegetables.
Add the cauliflower rice to the skillet and combine it with the vegetable and egg mixture. Pour in the remaining tablespoon of coconut aminos, and season with salt and black pepper. Stir-fry for an additional 5-6 minutes, until the cauliflower is tender.
Return the cooked beef to the skillet and mix everything well. Cook for another 2 minutes to heat the beef and blend the flavors together.
Taste and adjust the seasoning if necessary. Serve hot, garnished with extra chopped green onions if desired.
Nutrition Facts
Calories |
1759 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.0 g | 122% | |
| Saturated Fat | 48.4 g | 242% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 757 mg | 252% | |
| Sodium | 3787 mg | 165% | |
| Total Carbohydrate | 79.1 g | 29% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 37.2 g | ||
| Protein | 151.7 g | 303% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 434 mg | 33% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 4931 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
