This ground beef fried rice is an easy and cost-effective meal for a weeknight! It’s gluten and soy-free and can be made grain-free if made with cauliflower rice.
- 1 lb ground beef
- 3/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp avocado oil
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1 thumb grated ginger
- 1/2 cup shredded carrots
- 1 cup broccoli florets
- 2 1/2 cup white rice, cooked and cooled (see notes for paleo/AIP)
- 2 eggs, beaten
- 1/4 cup coconut aminos
- 2 tsp apple cider vinegar
- 1 tbsp green onion, chopped
- Using a large pan, brown the ground beef over medium heat, and crumble well. Season with half of the salt and pepper. Set aside and drain some of the excess fat.
- Using the same pan, heat the oil over medium heat. Add the onion, garlic, and ginger and saute for 3-4 minutes. Stir in the carrots and broccoli and saute for another 4-5 minutes or until the vegetables are tender.
- Add the rice to the pan, breaking it up, and spreading it to the bottom of the pan so there are not clumps. Allow the rice to begin to crisp, turning it often to crisp on all sides.
- Once the rice starts to crisp, move it to one side of the pan and add the eggs to the other side. Scramble until cooked, and break up, incorporating into the rest of the fried rice.
- Stir in the ground beef, coconut aminos, apple cider vinegar, salt, and pepper. Stir to combine.
- Serve topped with green onion.
- Make sure that the rice is cold, and not fresh so it will more easily crisp.
- All nutrition facts are estimated and will vary.
- For AIP, omit the eggs and black pepper. Use raw cauliflower rice and cook as directed rather than using white rice.
- Prep Time: 10
- Cook Time: 15
- Category: Main Dishes
- Method: Stove Top
- Cuisine: Fusion
- Serving Size: 1
- Calories: 431
- Fat: 13.2
- Carbohydrates: 44
- Fiber: 1.5
- Protein: 31.9
Keywords: ground beef fried rice