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Cauliflower Fried Rice for breakfast This tasty cauliflower rice is sautéed with colorful veggies, fluffy eggs, and crispy bacon, then drizzled with a homemade yum sauce for a totally irresistible breakfast bowl.As written it’s paleo, low-carb, gluten-free, whole 30 compliant and keto friendly. For an easy vegetarian breakfast bowl, simply skip the optional bacon or add your favorite swap.

This recipe is long overdue. I’m head over heels in love with all things cauliflower rice and it’s about time I started throwing this stuff around the blog like confetti. Get excited.In case you’re asking “What is cauliflower rice and how on Earth do I make it” here’s everything you need to know.

Riced cauliflower makes a wonderful alternative to rice for those with special diets or allergies, or for anyone that wants to veg up their eats. At just 20 calories per cup, it’s a light and healthy option.If you’re new to the concept, this is the perfect recipe to get you started. If you’re a seasoned cauliflower rice aficionado, well then prepare to love it even more


Meal prepping for the week? This recipe is absolutely glorious as leftovers and can be reheated in either the microwave or a stovetop on a skillet. We love it as a speedy heat and heat breakfast during busy mornings so I like to make extra to have on hand all week-long.


  • 16 oz cauliflower rice (store-bought or homemade – approx. 5 cups)
  • 1 medium white onion
  • 5 carrots
  • 1 cup frozen peas
  • 1-2 cloves garlic (optional)
  • 1/4-1/2 tsp salt
  • 1/4-1/2 tsp black pepper
  • 1 TBSP extra virgin olive oil or sesame oil
  • 1-2 TBSP coconut aminos or soy sauce of choice
  • 4 slices cooked bacon (skip or swap for vegetarian)
  • 1/4 cup chopped green onion
  • 4-6 large Nellie’s Free Range eggs
  • toasted sesame seeds for an optional topping/garnish


  • 1/2 cup quality mayo
  • 1 TBSP melted butter (clarified or ghee for paleo)
  • 1 tsp paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp salt
  • 1/8 tsp cayenne pepper
  • 1-2 TBSP water.
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  1. Making your cauliflower rice from scratch? See post for methods and instructions and cauli rice it up! To save time I used fresh bagged cauliflower rice from the produce section.
  2. If making the yum sauce (SO GOOD!) whisk together ingredients and set aside. Use the water to thin the sauce as desired. I added 2 TBSP to make it pourable. The sauce can also be made in advance and stored in an airtight container in the fridge.
  3. Peel and finely dice onions and carrots. Mince garlic and set aside.
  4. Heat a large lipped pan or skillet to medium-high heat with 1 TBSP oil.
  5. Sauté onion, carrots, and peas until the onions are translucent and the carrots and peas are tender and cooked through.
  6. Next add garlic and cauliflower rice. Sauté for 2-3 minutes or until the cauliflower is heated through. Season with salt and pepper, to taste.
  7. Give it a taste and 1. ensure your veggies are tender enough and 2. decide how much of your aminos or soy sauce to add. I went with 1.5 TBSP. Mix it all together and stir in your green onion and optional bacon. 
  8. For scrambled eggs, move mixture to the side and raise the heat. While the pan is hot, add a little spray or drizzle of oil to the empty side and add your cracked eggs. Scramble until cooked through and mix in with the veggies. You can also opt to add fried eggs on top if you’d like. Have fun with it!
  9. Garnish with toasted sesame seeds if desired and drizzle with yum sauce before serving. Craving heat? Chili sauce makes a great addition too. Enjoy

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