Description
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!
Ingredients
Scale
- 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)
- 1/2 cup chopped onions
- 1/2 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
Instructions
- 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
Notes
*Nutrtion facts includes additional fried egg.
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 309
- Fat: 22.4
- Carbohydrates: 15.7
- Fiber: 4.7
- Protein: 16.9
