Have No Fear, Zero Cauliflower Here
I have a few fried rice recipes that use riced cauliflower to add volume to the dish, but I figured it was high time to make the real deal.
The secret to keeping the calories and carbs in check? Just using a little less rice.
It’s still plenty of rice to scratch the fried rice itch, but the beef and broccoli (and edamame) are the stars of the show. You get fried rice in every bite with just 52 grams of carbs per serving.
The beauty of this method is that you can simply add more rice if you have the carbs to spare. Adding another two cups of cooked rice only adds 29 grams of carbs and 130 calories per serving.
As Olmec always said, the choices are yours and yours alone. Good luck.
Ground Beef and Broccoli Fried Rice
Lightened up fried rice with extra lean ground beef, broccoli, edamame, and a spicy hoisin stir fry sauce.
Ingredients
For the Beef
- 1 teaspoon Olive Oil
- 16 oz Extra Lean Ground Beef
- ¼ cup Hoisin Sauce
- 2 Tablespoons Rice Vinegar
- 2 Tablespoons Sriracha
- 2 Tablespoons Coconut Aminos
- 2 Tablespoons Water
For the Broccoli and Rice
- 1 ½ Tablespoons Olive Oil, divided
- 12 oz Broccoli Florets, cut into bite size pieces
- 1 pinch Salt and Pepper
- 2 cups Cooked Rice, I used an 8 oz packet of cooked jasmine rice
- ¾ cup Shelled Edamame
Instructions
- Heat 1 teaspoon olive oil in a large pan over medium-high heat before adding the ground beef. Brown one side for 2-3 minutes until a crust forms before breaking apart and fully cooking. Add the remaining beef ingredients to the cooked beef. Stir together and cook until the sauce reduces and begins to caramelize, another 1-2 minutes. Transfer to a bowl and set aside.
- Add 1 tablespoon olive oil to the same pan, followed by the broccoli. Toss to coat in the oil and season with salt and pepper. Cook for 4-5 minutes, stirring every couple of minutes, until the broccoli is tender crisp and browning in spots.
- Add the rice and edamame to the pan along with an additional ½ tablespoon of olive oil. Stir everything together, breaking the rice apart, and cook for another 2-3 minutes until the rice starts to crisp.
- Add the beef back to the pan and stir everything together before serving. Garnish with toasted sesame seeds and fresh herbs, if desired. (Chili crunch is also great if you have calories to spare!)
Nutrition
Serving: 12oz, Calories: 500kcal, Carbohydrates: 56g, Protein: 42g, Fat: 17g, Fiber: 6g
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