Looking for a breakfast that’s satisfying, healthy, and full of flavor? This Breakfast Fried Cauliflower Rice is a total win. It’s like your favorite fried rice but with a low-carb twist. We’re swapping regular rice for cauliflower rice, tossing in crispy beef bacon, colorful veggies, and bold seasonings. The best part? It’s super quick to make and easy to customize. Whether you’re prepping for the week or treating yourself to a lazy weekend brunch, this dish has your back.
What You Need to Know
Time Commitment
- Total: 25-30 minutes
- Prep: 10 minutes
- Cook: 15-20 minutes
Servings
- Feeds 3-4 people.
- Need more? Double the ingredients, but use a bigger pan so everything cooks evenly.
- Cooking for one? Just halve the recipe. Easy.
Skill Level
- Beginner-friendly. If you’ve cooked a stir-fry before, you’re good to go.
Tools You’ll Need
- A big pan (nonstick works best)
- Knife and cutting board
- Measuring cups and spoons
- Spatula
No pan? A wok or wide pot works too.
Ingredients
Here’s what you’ll need:
- 5 slices beef bacon
- 1 cup diced yellow onion (about 1 small onion)
- 1 large red bell pepper, chopped (about 2 cups)
- 2 cups chopped kale, packed (or a handful if you’re eyeballing)
- 3 ¾ cups cauliflower rice (store-bought or DIY)
- 6 mushrooms, sliced
- 2 garlic cloves, minced
- 1-inch piece of fresh ginger, minced
- 3 tablespoons coconut aminos
- ½ tablespoon sesame oil
- ½ tablespoon lime juice
- 1 teaspoon fish sauce
- ½ teaspoon red pepper flakes (or more if you like heat)
- Salt and pepper to taste
Optional Toppings: Fried eggs, green onions, avocado, sesame seeds
Substitutions:
- No beef bacon? Use turkey, pork, or a plant-based option.
- Out of coconut aminos? Soy sauce or tamari works too.
- Don’t like kale? Try spinach or Swiss chard.
- Vegetarian? Skip the bacon and fish sauce—easy fix.
Quick Tip: Fresh cauliflower rice gives the best texture, but frozen works if you thaw and pat it dry first.
How to Make It
Step 1: Crisp the Bacon
Cook the bacon in a large pan over medium heat. Sprinkle on some black pepper for extra flavor. Fry until it’s golden and crispy—about 10 minutes. Flip halfway through. Once it’s done, let it cool on a paper towel. Save a little bacon grease in the pan for later (about a tablespoon).
Step 2: Sauté Aromatics
Add the garlic and ginger to the pan. Cook for about 30 seconds on medium-low heat until fragrant. You’ll know it’s ready when your kitchen smells amazing.
Step 3: Add Veggies
Throw in the diced onion. Cook for a minute until it softens a bit. Next, add the red bell pepper. Stir for another 30 seconds—just enough to keep a little crunch.
Step 4: Add Cauliflower Rice and Kale
Toss in the cauliflower rice and kale. Turn the heat up slightly and stir everything around for 2 minutes. You want the cauliflower to cook but stay firm—no mushy rice here.
Step 5: Season Everything
Pour in the coconut aminos, sesame oil, lime juice, fish sauce, red pepper flakes, and a pinch of salt and pepper. Mix well so all the flavors coat the veggies evenly. Let it cook for another 1-2 minutes.
Step 6: Add Bacon Back In
Crumble the crispy bacon and toss it into the mix. Give it a good stir.
Step 7: Top and Serve
Serve it hot with your favorite toppings—fried eggs, avocado slices, green onions, or a sprinkle of sesame seeds. Done!
Tips and Variations
- Need More Heat? Add extra red pepper flakes or drizzle sriracha on top.
- Make It Fancy: Toss in some shrimp or smoked salmon.
- Seasonal Swaps: Use zucchini in the summer or roasted butternut squash in the fall.
- Vegetarian Option: Add tofu or tempeh instead of bacon.
Storing and Reheating
Leftovers? Pop them in an airtight container and store in the fridge for up to 3 days. Reheat in a skillet with a splash of coconut aminos or water to keep it moist.
This recipe is simple but packed with flavor. Perfect for busy mornings or when you want something a little different for brunch. Give it a try, and don’t forget to play around with the toppings to make it your own. Happy cooking!
Breakfast Fried Cauliflower Rice Recipe
This flavorful Breakfast Fried Cauliflower Rice is a healthy, low-carb twist on classic fried rice. Packed with colorful veggies, crispy beef bacon, and bold seasonings, it’s made in just one pan for a quick and satisfying morning meal. Customize it to fit your taste and enjoy it as a breakfast, brunch, or meal prep option.
- Prep Time: 10
- Cook Time: 15-20
- Total Time: 25-30
- Yield: 3-4 1x
- Category: Breakfast/Brunch
- Cuisine: Asian-Inspired
Ingredients
Main Ingredients
- 5 slices beef bacon
- 1 cup diced yellow onion
- 1 large red bell pepper, chopped (about 2 cups)
- 2 cups packed chopped kale
- 3 ¾ cups fresh riced cauliflower
- 6 mushrooms, sliced
- 2 cloves garlic, minced
- 1-inch fresh ginger, minced
Seasonings and Sauces
- 3 tablespoons coconut aminos
- ½ tablespoon sesame oil
- ½ tablespoon lime juice
- 1 teaspoon fish sauce
- ½ teaspoon red pepper flakes (adjust to taste)
- Salt and black pepper, to taste
Optional Toppings
- Fried eggs
- Chopped green onions
- Sliced avocado
- Sesame seeds
Instructions
1. Cook the Beef Bacon
- Heat a large skillet over medium heat. Add beef bacon slices and cook for 8-10 minutes, flipping halfway until crispy.
- Remove bacon and place on a paper towel to cool. Leave 1 tablespoon of bacon fat in the pan for flavor.
Pro Tip: Don’t discard all the bacon grease—it adds incredible depth to the dish.
2. Sauté Aromatics
- Lower heat to medium. Add minced garlic and ginger to the skillet. Sauté for 30 seconds until fragrant.
- Be careful not to burn them—stir constantly for even cooking.
3. Cook the Vegetables
- Add diced onions and cook until slightly soft (1 minute). Toss in red bell peppers and sauté for another 30 seconds to keep them crisp.
- Mix in mushrooms, kale, and cauliflower rice. Stir frequently for 2-3 minutes until vegetables are tender but not mushy.
Pro Tip: Cooking on medium-high heat helps prevent the cauliflower rice from getting soggy.
4. Season and Combine
- Pour in coconut aminos, sesame oil, lime juice, fish sauce, red pepper flakes, and a pinch of salt and pepper. Stir well to coat everything evenly.
- Cook for another 2 minutes, letting the flavors meld together.
5. Add Bacon and Optional Toppings
- Crumble the bacon and mix it into the rice. Serve hot.
- Top with fried eggs, sliced avocado, green onions, or sesame seeds if desired.
Notes
Serving Suggestions
- Pair with toast, roasted potatoes, or a fresh fruit salad for a complete breakfast.
- Great as a standalone low-carb meal!
Storage and Reheating
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm in a skillet over medium heat with a splash of coconut aminos or water to prevent drying out.
- Freezing: Avoid freezing fully assembled; instead, freeze the cooked cauliflower rice separately in a zip-top bag for up to 1 month.
Tips & Tricks
- For vegetarian versions, swap bacon with tofu or plant-based alternatives. Skip fish sauce and add a splash of soy sauce for umami.
- Want more spice? Add chili oil or sriracha for a punch of heat.
Common Mistakes to Avoid:
- Overcooking the cauliflower rice leads to a mushy texture. Cook on medium-high heat with constant stirring.
- Adding too many wet ingredients can make the dish watery. Balance the liquid seasonings with dry ingredients.
