Whole30 Beef and Vegetable Fried Rice
Elevate your weeknight meals with this Whole30 Beef and Vegetable Fried Rice—an irresistible, nutrient-packed twist on a classic favorite! Made with tender ground beef, vibrant vegetables like red bell pepper and carrot, and fluffy scrambled eggs, this recipe swaps traditional rice for low-carb cauliflower rice, making it both Whole30-approved and gluten-free. Flavored with rich coconut aminos, fragrant sesame oil, and a kick of fresh garlic and ginger, this dish delivers bold, umami-packed flavors in every bite. Ready in just 35 minutes, it’s perfect for busy nights or meal prep. Topped off with a sprinkle of fresh cilantro and green onions, this healthy fried “rice” is a satisfying, one-pan wonder you’ll return to again and again! Keywords: Whole30 recipe, beef fried rice, cauliflower rice, healthy stir-fry, gluten-free dinner.
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Recipe Information
Ingredients
- 4 cups cauliflower rice
- 1 pound ground beef
- 0.25 cup coconut aminos
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1 teaspoon ginger, minced
- 1 large carrot, diced
- 1 medium red bell pepper, diced
- 4 green onions, sliced
- 3 eggs, beaten
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup cilantro, chopped
Instructions
Prepare the cauliflower rice by either grating a large cauliflower head or using pre-packaged cauliflower rice. Set aside.
Heat the olive oil in a large skillet or wok over medium-high heat.
Add the ground beef and cook until browned, breaking it apart with a spatula, for about 5-7 minutes. Drain excess fat if necessary and set the beef aside.
In the same skillet, add sesame oil. Sauté the garlic, ginger, diced carrot, and red bell pepper for about 3-4 minutes until the vegetables are tender.
Push the vegetables to one side of the skillet and pour the beaten eggs onto the other side. Scramble the eggs until cooked through, then mix them with the vegetables.
Return the beef to the skillet and mix in the cauliflower rice. Pour coconut aminos over the mixture and season with salt and black pepper. Stir-fry everything together for another 3-5 minutes until the cauliflower is tender and all the ingredients are well combined.
Remove the skillet from heat. Garnish with sliced green onions and chopped cilantro just before serving.
Serve hot and enjoy your wholesome and delicious Whole30 Beef and Vegetable Fried Rice!
Nutrition Facts
Calories |
481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 215 mg | 72% | |
| Sodium | 701 mg | 30% | |
| Total Carbohydrate | 17.3 g | 6% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 8.7 g | ||
| Protein | 27.6 g | 55% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 97 mg | 7% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 934 mg | 20% | |
*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.
