I love my breakfast foods! I think breakfast recipes are what I have the most of on the blog. From Whole30 Casseroles, to frittatas to sheet pan breakfasts, it's just my favorite meal of the day! This breakfast fried rice is a perfect addition to the line-up. It's paleo, low-carb and Whole30 compliant. Not to mention it comes together in one pan in under 20 minutes. This breakfast fried rice will be a staple for not only breakfasts but lunches and dinners as well!
To top with an egg or not?
I am someone who loves eggs and most of my breakfast recipes use them. I know when doing a Whole30, some grow tired of eggs so if it's not your thing, feel free omit topping your "rice" with an egg. I used eggs pretty regularly when I did my first Whole30. Things like egg muffins, shakshuka and breakfast bakes are usually in heavy rotation when I am on a round.
For this recipe I wanted to keep things lower and carbs and Whole30 compliant but if you are not on a round of Whole30 you may not need to pay special attention to the ingredients.
Step By Step Directions
Step 1: Steam cauliflower rice in the microwave according to package directions and set aside to cool.
Step 2: When cauliflower is cool enough to handle, squeeze out the excess liquid and set aside.
Step 3: Meanwhile, heat bacon in a large skillet on medium high heat then when ready crumble and set aside. Drain most of the bacon fat out but leave a thin layer to cook your cauliflower rice on.
Step 4: Add in your sesame oil along with the carrots, garlic and onion and sauté until your vegetables begin to soften
Step 5: Add in cauliflower rice, coconut aminos and salt and pepper and continue to cook mixing periodically until carrots are tender.
Step 6: Create an indention in the center of your skillet and add in 1 beaten egg. Stir to combine everything together and sprinkle with crumbled bacon bits.
Step 7: Serve in a bowl topped with green onion and red chili pepper flakes.
Tips, Tricks and Variations
The trick when using cauliflower rice is to make sure to squeeze out the excess liquid. I warmed up my pre-riced package of cauliflower in the microwave first and then placed it in a colander to drain some of the excess liquid while the bacon was frying. Once the cauliflower is cool enough to handle you will want to gently squeeze out the excess liquid. I used plain old paper towels for this but you can be fancier and use a nut milk bag or cheesecloth. Paper towels are what I had available and they worked just fine. You can to squeeze firmly enough to wring out enough liquid but not so much that you end up with cauliflower mush instead of rice. Squeezing semi-firmly keeps the texture of your rice intact.
To beef up this meal you can add some brown rice to your breakfast fried rice. Keep in mind the addition of rice would no longer make the meal Whole30 compliant if that's important to you.
When I originally made this recipe, peas were not Whole30 compliant but they are now! So feel free to add some in.
If you're in a major time crunch, you can also use instant cooked brown or white rice in place of the cauliflower rice completely and bring this recipe down to about 10 minutes flat.
This recipe makes two servings and I used it as my meal prep for breakfast the following day. It was still delicious as leftovers! I hope you guys love this recipe as much as we did! Now that that's out of the way, here's how I made this breakfast fried rice!Print
This quick and easy breakfast fried rice is a healthy recipe using bacon, eggs and cauliflower rice. This recipe is Paleo, Whole30 compliant, low-carb can be thrown together in less than 20 minutes!
- 4 slices sugar-free bacon (I use Pederson's Farms)
- 1 beaten egg + 2 for frying after if preferred
- 1 12 ounce package of cauliflower rice (about 2 cups worth)
- ½ cup chopped onions
- ½ cup diced carrots
- 2 tbs Coconut Aminos
- 1 tbs sesame oil
- 1 tsp minced garlic
- salt and pepper to taste
- optional: diced green onions and red pepper flakes for garnish
- Steam cauliflower rice in microwave according to package directions and place in a colander to drain and cool
- When cauliflower is cool enough to handle, squeeze out the excess liquid and place back in the colander
- Meanwhile, cook bacon in a skillet on medium heat, then crumble and set aside
- Drain most of the bacon fat from the skillet leaving only a thin layer
- Add sesame oil, carrots, garlic and onion and sauté until carrots begin to soften
- Add cauliflower, coconut aminos and salt and pepper to skillet and continue to cook until carrots are tender
- Add 1 beaten egg to your rice to bind everything together and cook for 1-2 more minutes
- Add crumbled bacon and green onion to your skillet and mix thoroughly before placing the rice in two bowls
- Fry two eggs in the same skillet adding more oil if needed. Allow to cook for 5 minutes untouched for over easy eggs
- Top each bowl of fried rice with an egg, green onion and red pepper flakes
*Nutrtion facts includes additional fried egg.
- Serving Size: ½ of recipe
- Calories: 309
- Fat: 22.4
- Carbohydrates: 15.7
- Fiber: 4.7
- Protein: 16.9
Keywords: paleo, whole30, low carb, keto, one pan meal,