Breakfast Cauliflower Fried Rice
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
6 servings
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Calories
159 kcal
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Course
Side Dish, Main Course, Breakfast
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Cuisine
American, Asian-American Fusion
Breakfast Cauliflower Fried Rice
Description
Breakfast Cauliflower Fried Rice is a low-carb alternative to traditional fried rice using cauliflower rice sautéed with diced onions, carrots, peas, and optional garlic. The dish includes cooked bacon and scrambled eggs, adding protein and depth. Seasoned with salt, pepper, and coconut aminos (or soy sauce), it provides a savory and balanced flavor. Making your own cauliflower rice or using store-bought offers flexibility. The optional yum yum sauce combines mayonnaise, butter, paprika, garlic and onion powders, salt, cayenne, and water, creating a creamy complement to the dish.
The cooking method involves sautéing vegetables until tender, then adding cauliflower rice to warm through, followed by scrambled eggs and bacon, helping each component maintain texture. The yum yum sauce adds a mayonnaise-based, mildly spiced drizzle that can be made ahead and thinned to preference.
This breakfast variant offers versatility with protein options, such as omitting bacon for a vegetarian version. It serves as a filling morning meal with familiar fried rice textures but lower in carbs and gluten-free. The dish warms well and benefits from fresh seasonings and optional garnishes like green onion and toasted sesame seeds to enhance presentation and flavor.
Make-ahead sauce storage and adjustment of seasoning to taste help customize this recipe to individual preferences. The recipe's notes suggest it complies with multiple dietary approaches and recommend additional sauces for varying flavor profiles.
Ingredients
- 16 oz cauliflower rice (store-bought or homemade - approx. 5 cups)
- 1 white onion medium
- 5 carrot
- 1 cup peas frozen
- 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 lices Bacon skip or swap for vegetarian, cooked
- ¼ cup green onion chopped
- 4-6 egg large, Nellie's Free Range brand
- sesame seeds toasted, for optional topping/garnish
Homemade Yum Yum Sauce
- ½ cup mayonnaise quality
- 1 TBSP butter clarified or ghee for paleo, melted
- 1 tsp paprika
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp salt
- ⅛ tsp cayenne pepper
- 1-2 TBSP water
Instructions
- 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.
- 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.
- Peel and finely dice onions and carrots. Mince garlic and set aside.
- Heat a large lipped pan or skillet to medium-high heat with 1 TBSP oil.
- Sauté onion, carrots, and peas until the onions are translucent and the carrots and peas are tender and cooked through.
- 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.
- 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.
- 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!
- Garnish with toasted sesame seeds if desired and drizzle with yum sauce before serving. Craving heat? Chili sauce makes a great addition too. Enjoy!
Notes
- This recipe is naturally paleo, low-carb, gluten-free, and compliant with Whole30 and keto diets.
- Vegetarian options are simple: omit bacon or substitute with plant-based alternatives.
- The yum yum sauce can be prepared ahead and thinned with water to your preferred consistency.
- Try serving with hot sauce, sriracha, or sweet chili sauce for added flavor variety.
- Adjust salt, pepper, and coconut aminos according to taste preferences.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 159 kcal
% Daily Value*
| Calories | 159kcal | 8% |
| Carbohydrates | 15g | 5% |
| Protein | 9g | 18% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 114mg | 38% |
| Sodium | 347mg | 14% |
| Potassium | 553mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 8875IU | 178% |
| Vitamin C | 51.4mg | 57% |
| Calcium | 63mg | 6% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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