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Korean Beef Fried Cauliflower Rice
with sesame spinach

Active: 30 Total: 30
Layers of savory, spicy, and slightly sweet flavors give this quick and easy cauliflower fried rice a unique twist.
Smarts: We chose to serve the spinach on the side for some variation in textures, but feel free to just stir the spinach right into the fried rice near the end of cooking if you’d prefer.


Korean Beef Fried Cauliflower Rice:
  • Limes - 1 , wedges
  • Cilantro leaves - 3 Tbsp , chopped
  • Frozen vegetables, any mix - 1 1/2 cups (use a stir-fry or Asian mix if available)
  • Oil, cooking - 1 Tbsp
  • Beef, ground and lean - 1 lb
  • Korean Stir-fry Sauce (ingredients listed separately) - 7 Tbsp
  • Cauliflower rice (ingredients listed separately) - ~2 1/2 cups
  • Cashews - 1/3 cup
Korean Stir-Fry Sauce:
  • Garlic - 2 cloves , chopped
  • Bragg's / coconut aminos - 3 Tbsp
  • Honey - 2 tsp
  • Vinegar, rice - 2 tsp
  • Hot sauce - 2 tsp
  • Arrowroot powder - 1/4 tsp
Sesame Spinach:
  • Baby spinach - 5 oz
  • Bragg's / coconut aminos - 2 tsp
  • Oil, toasted sesame - 1 tsp
  • Sesame seeds, white - 1 tsp
  • Lemon juice - 2 tsp
Cauliflower Rice:
  • Cauliflower - 1 lb , florets
  • Butter - 1 Tbsp


  1. Cauliflower rice - (Skip if made ahead for Tuesday.) Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)
  2. Garlic - Chop garlic. (Can be done up to 5 days ahead)
  3. Make sauce - Combine garlic, aminos (portion for sauce), honey, vinegar, hot sauce, and arrowroot powder. (Can be done up to 5 days ahead)
  4. Limes / Cilantro - Prep as directed.
  5. Frozen vegetables - Defrost in the microwave.

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  1. Heat a wok or skillet over medium-high heat. Add spinach, aminos (portion for spinach), and toasted sesame oil. Saute until spinach wilts (you can put a lid over the pan to speed this along). Add sesame seeds and continue to saute until most of the water has cooked off, 3 to 4 minutes more. Squeeze lemon juice over spinach and season with some salt. Set spinach aside.
  2. Return pan to medium-high heat. Add cooking oil and then beef to heated oil. Saute, breaking beef apart, until cooked through, 6 to 8 minutes.
  3. Add vegetables to beef and stir to combine.
  4. Give sauce a stir and pour over vegetables and beef. Simmer until sauce thickens, ~2 minutes.
  5. Add cauliflower rice and toss everything together until heated through.
  6. Stir cashews into fried rice.
  7. Serve fried cauliflower rice with spinach on the side (you can also stir it right into the fried cauliflower rice if you prefer). Top with cilantro and finish by squeezing lime wedges over top. Serve any extra lime wedges on the side. Enjoy!



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