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 healthy, 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!
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 for more of an egg-free Whole30 breakfast. 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 can do some variations. For my husband, I added some brown rice to his serving and he loved having the mix of the cauliflower and the rice. You can also add peas if you are so inclined. Lastly, you can also use instant brown rice in place of the cauliflower rice completely and bring this recipe down to about 10 minutes flat.
I am all about simplicity so I buy the pre-riced packages of cauliflower. I always have some on hand for quick and easy recipes. You can make your own by pulsing cauliflower florets in a food processor but I just find the ready-made bags so much easier. They are widely available and relatively inexpensive.
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.
This recipe makes two servings and I used it as my meal prep for breakfast the following day. It was still delicious! 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!
- 4 slices sugar-free bacon (I use Pederson's Farms)
- 3 eggs
- 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
- Steam cauliflower rice in microwave according to package directions and place in a colander to drain & 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