Gingery Beef Fried Rice
While sifting through my copy of Mark Sisson’s, Primal Blueprint Quick & Easy Meals the other day, I stumbled across the pork fried cauliflower rice recipe. It looked and sounded great, but I’m not really into pork, so I decided to use grass-fed ground beef instead. I used Mark’s recipe as a base and then turned it into my own. I was fortunate to have some fresh, plump English peas that came in my weekly CSA box, which made a wonderful addition to the dish. The results? Well, let’s just say Jesse and I both made the clean plate club that evening, although we’re both pretty damn good at that anyway. See my variation of the recipe below.
- 2 Tbsp ghee
- 1 yellow onion, thinly sliced
- 1 lb grass-fed ground beef
- 2 carrots, chopped
- 1 garlic clove, minced
- 1-inch piece of ginger, minced
- 1/2 – 1 tsp sea salt
- Splash of vinegar to taste (apple cider, unseasoned rice – yes it’s allowed & safe, or white wine vinegar)
- 1 head cauliflower, grated in a food processor
- 2 eggs, beaten
- 1 cup fresh English peas, removed from pod (or frozen)
- 4 scallions, roughly chopped
- Heat a wok or skillet over high heat and add ghee. Add onion and sauté until it starts to brown, about two minutes.
- Add the meat and half the sea salt. Sauté 2 – 3 minutes (or longer if raw meat needs more time) then add the garlic, ginger, carrots and cauliflower. Sauté 2 – 3 minutes.
- Add the eggs, remaining sea salt and vinegar. Stir constantly as the egg cooks, then add peas and chopped scallions. Cook a couple minutes more.