Heat a heavy medium pot over high heat until hot.
Add the ground beef and sauté, breaking it up with a spoon, until browned and no longer pink.
Add the minced onion, chopped scallions, minced garlic, crushed red pepper, and 1 tablespoon soy sauce; sauté for about 2 minutes until fragrant and the onion softens.
Stir in the sliced carrots, riced cauliflower, chopped red bell pepper, jasmine rice, 2 cups water, and the fish sauce and remaining soy sauce; mix to combine.
Bring the mixture to a boil, then reduce the heat so the liquid is just skimming the top of the rice and simmer for 10–15 minutes until most of the water is absorbed.
Cover the pot, lower the heat to low, and cook covered for 15 minutes; then remove from heat and let sit, covered, for 5 minutes without opening the lid.
Fluff the rice mixture with a fork, stir in the chopped cilantro, adjust soy sauce to taste, and serve.
