Breakfast Cauliflower Fried Rice

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5 from 54 votes

Breakfast Cauliflower Fried Rice features finely diced vegetables and cauliflower rice sautéed with eggs and bacon, seasoned with coconut aminos and optional garlic. This dish offers a tender, savory mix with a light texture and a homemade creamy yum yum sauce option. It's suited for low-carb or paleo diets and can be adjusted for vegetarians by omitting bacon. The recipe is structured to allow personalization in seasoning and protein additions.

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

Servings: 6 servings

Calories: 159 kcal

Course: Side Dish, Main Course, Breakfast

Cuisine: American, Asian-American Fusion

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

Cup of Yum

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

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%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 159

% 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.