This recipe is perfect for the beginner cook! Nothing beats a whole meal you make in one dish - fewer dishes to wash up! With the beef and eggs, this makes a great protein-packed lunch, dinner or savoury breakfast. To pack up leftovers for lunches, warm up a portion in the microwave and pack into a warmed thermos.


Season beef with salt and pepper. In a large nonstick skillet, heat canola oil over medium-high heat. Cook beef for 2 minutes per side. Let rest for 5 minutes. Cut into bite-sized pieces and set aside.

Add diced onion to the skillet and cook for one minute. Stir in grated cauliflower, soy sauce and sesame oil. Cook for 2 minutes. Push vegetables to one side of the skillet. Add beaten eggs to the cleared side of the skillet. As mixture begins to set, gently move spatula through the eggs as they begin to form marble-sized, soft curds. Cook for about 3 minutes until eggs  are cooked, with no visible liquid remaining. Combine eggs with ingredients in the pan and add peas, carrots, cooked beef and rice. Heat through. Sprinkle with green onion to serve.

Tip: To grate cauliflower (known as cauliflower rice), use a box grater with medium-sized holes to grate the whole cauliflower head into rice-sized pieces. If you don’t have any leftover rice, replace with 4 cups (1 L) of cauliflower rice.

Brought to you by: Egg Farmers of Ontario