Thai Cauliflower Rice Bowl with Ground Beef

Method

Working in 2 batches, pulse cauliflower in a food processor until pieces are about the size of a grain of rice. Heat 2 Tbsp. oil in a large skillet over high. As soon as oil is shimmering, add cauliflower and cook, tossing often, until tender but not mushy, about 3 minutes. Season with salt and pepper and transfer to a bowl to cool.

Wipe out the skillet and Heat 1 more Tbsp. oil over medium-high. Add beef and press into an even layer. Cook, undisturbed, until well browned and crisped on the bottom, about 5 minutes. Break up into small pieces with a spatula season generously with salt and pepper and continue to cook until fully cooked, another 1-2 minutes.

To make the sauce, mix the lime juice, fish sauce, sugar, chilli flakes and shallot in a small bowl until the sugar is dissolved.

If using an egg, heat 2 tbsp oil or butter in a large nonstick skillet over medium-high heat. Crack eggs into the skillet and cook, until the yolks are just set and the whites are beginning to brown, about 4 minutes.

To assemble, divide the cauliflower rice between bowls. Top with a generous mound of crispy beef. Arrange the rest of the toppings however you like alongside and drizzle the sauce over top. Top with a fried egg, if using.