Gingery Beef Fried Rice

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 or coconut oil
  • 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 or unseasoned rice – yes it’s allowed & safe)
  • 1 head cauliflower, grated/riced in a food processor
  • 2 eggs, beaten
  • 1 cup fresh English peas, removed from pod (or frozen)
  • 4 scallions, roughly chopped
  • 2 Tbsp coconut aminos, if not on SCD (if using, adjust sea salt to taste)


  1. Heat a wok or skillet over high heat and add ghee. Add onion and sauté until it starts to brown, about two minutes.
  2. Add the meat and half the sea salt. Sauté a few minutes (or longer if raw meat needs more time) and then add the garlic, ginger, carrots and cauliflower. Sauté a few minutes more.
  3. Add the eggs, remaining sea salt and vinegar (add coconut aminos here, if using and again, adjust sea salt to taste). Stir constantly as the egg cooks, then add peas and chopped scallions. Cook a couple minutes more.
Fried rice in the making

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