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Breakfast Cauliflower Fried Rice

Breakfast Cauliflower Fried Rice: A Savory Start to Your Day

A flavorful, low-carb Breakfast Cauliflower Fried Rice that transforms mornings with nourishments. Quick and easily customizable, it's a delicious alternative to traditional breakfast.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 4 slices Bacon Substitute with turkey bacon for a leaner option.
  • 2 tbsp Cooking Fat Use rendered bacon fat or olive oil.
  • 1 medium White Onion Shallots work well as a milder substitute.
For the Veggies
  • 1 medium Yellow Bell Pepper Can be swapped with any bell pepper.
  • 1 cup Broccoli Florets Can be substituted with diced carrots or peas.
  • 1 cup Sliced Mushrooms Feel free to use any mushroom variety.
The Star Ingredient
  • 3 cups Frozen Cauliflower Rice Fresh riced cauliflower can also be used.
Seasonings
  • 1 tsp Garlic Powder Fresh garlic provides a more robust taste.
  • 1 tsp Ground Ginger Omit or replace with fresh grated ginger.
  • 1 tsp Salt Adjust according to taste.
  • 1 tsp Pepper Adjust according to taste.
  • 2 tbsp Coconut Aminos A gluten-free soy sauce alternative.
Protein Options
  • 2 large Eggs Skip for an egg-free dish or swap with scrambled eggs.

Equipment

  • Large Skillet

Method
 

Step-by-Step Instructions
  1. In a large skillet, heat over medium heat and add the bacon. Cook for about 5-7 minutes, stirring occasionally, until the bacon turns crispy and golden. Remove the bacon and set aside, keeping the rendered fat in the pan.
  2. In the same skillet, add the chopped onion and yellow bell pepper and sauté for about 3-4 minutes until the onion becomes translucent. Add broccoli florets and sliced mushrooms, cooking for another 3-5 minutes until veggies are tender.
  3. Stir in the frozen cauliflower rice, garlic powder, ground ginger, and season with salt and pepper. Mix thoroughly and cook for another 5-7 minutes, stirring occasionally until heated through.
  4. Push the cauliflower mixture to one side, creating a groove in the center. Add cooking fat to this space if desired. Crack large eggs into the groove and cook undisturbed for 1-2 minutes until the whites begin to set.
  5. Gently scramble the eggs in the pan and mix them into the cauliflower fried rice. Continue stirring for 2-3 minutes until the eggs are fully cooked.
  6. Remove from heat, and garnish with herbs or spices as desired. Serve warm, optionally topped with avocado or sauce.

Nutrition

Serving: 1portionCalories: 250kcalCarbohydrates: 15gProtein: 14gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 180mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 40mgCalcium: 40mgIron: 2mg

Notes

For busy days, prepare a larger batch and store leftovers in an airtight container. This dish keeps well for up to four days, making for quick reheats.

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