Print

Breakfast Fried Cauliflower Rice Recipe

Breakfast Fried Cauliflower Rice
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Ingredients

Scale

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.

Find it online: https://paleo.recipes/breakfast-fried-cauliflower-rice/