My entire family loves Chinese takeout, but with six of us, it can be very expensive. Luckily for us, it’s much cheaper and much healthier to make it ourselves. This bison fried cauliflower rice is loaded with flavor and packed with healthy ingredients. Plus, it can be whipped up in about the same amount of time that it would take to drive to the local takeout restaurant.
Bison vs Beef
First, this recipe uses ground bison. Now, if you prefer ground beef, go ahead and use that instead. I like to use ground bison when I can because it’s lower in calories, higher in protein and has less fat. It’s also packed with iron, zinc, B12, selenium and Omega-3 fats. Plus, because of industry standards and federal regulations, bison is usually raised without the use of hormones and antibiotics. Plus, some people even say that bison is better for the environment because bison produce less greenhouse gas, and because their grazing habits help keep the ecosystem in check. It does cost more than ground beef, but for us, I think the benefits outweigh the cost.
This recipe also uses cauliflower rice in place of regular rice. Rice can sometimes cause an inflammatory reaction for some people, so some people avoid it. Now, in my family we haven’t had any adverse reactions, so we do eat it on occasion. However, in this particular recipe, I really wanted to increase the number of vegetables. Cauliflower rice is a fantastic way to do that. Plus, a lot of stores now carry frozen cauliflower rice so making it has become so easy. I buy it in bulk from our local BJs Wholesale Club. The only ingredient is cauliflower, and it saves me quite a bit of time.
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