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cauliflower fried rice topped with an egg

Breakfast Fried Rice Skillet: Whole30, Keto, 20 Minutes

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  • Author: Jen Lopez
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 2 1x
  • Category: Breakfast
  • Method: Stove Top
  • Diet: Gluten Free


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)
  • 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


  1. Steam cauliflower rice in microwave according to package directions and place in a colander to drain and cool
  2. When cauliflower is cool enough to handle, squeeze out the excess liquid and place back in the colander
  3. Meanwhile, cook bacon in a skillet on medium heat, then crumble and set aside
  4. Drain most of the bacon fat from the skillet leaving only a thin layer
  5. Add sesame oil, carrots, garlic and onion and sauté until carrots begin to soften
  6. Add cauliflower, coconut aminos and salt and pepper to skillet and continue to cook until carrots are tender
  7. Add 1 beaten egg to your rice to bind everything together and cook for 1-2 more minutes
  8. Add crumbled bacon and green onion to your skillet and mix thoroughly before placing the rice in two bowls
  9. Fry two eggs in the same skillet adding more oil if needed. Allow to cook for 5 minutes untouched for over easy eggs
  10. Top each bowl of fried rice with an egg, green onion and red pepper flakes


*Nutrtion facts includes additional fried egg.


  • Serving Size: 1/2 of recipe
  • Calories: 309
  • Fat: 22.4
  • Carbohydrates: 15.7
  • Fiber: 4.7
  • Protein: 16.9