Cauliflower fried rice for breakfast! This Whole30 breakfast option is a fun way to eat eggs and bacon in a familiar way!

cauliflower-fried-rice

As it turns out, one can only live on so many slices of sweet potato toast during Whole30. I’m craving something warm and salty as freezing rain hits the windows this morning, and this take-out inspired meal is just the thing.

I’ve walked past the bag of riced cauliflower so many times at Trader Joe’s. It’s super easy to make cauliflower rice yourself, either with a knife or a food processor. But, when you’re going to make cauliflower fried rice for breakfast, pre-made riced cauliflower in a bag is absolutely the way to go. I grabbed two bags last week, and I’m so glad that I did.

For what it’s worth, I bought the fresh riced cauliflower, not the frozen version. From what I can tell, the frozen version is the only organic option–I’ll probably grab that next time.

For me personally, the success of Whole30 relies on getting through my first meal of the day. It has to be easy, mindless and use minimal dishes. Please don’t make me use a knife in the morning–kitchen scissors are okay, though. (Side note: I use kitchen shears to cut bacon and herbs when I don’t want to use a knife). I know that other people struggle with the 3pm dessert craving, or the last meal of the day. It’s important to know yourself and identify your weak points. If we attack our weaknesses head-on, we have a better chance of success.

cauliflower-fried-rice

Every day, after I finish a Whole30 breakfast, I feel calm and ready to tackle the rest of the day. I’m also armed with Tracy’s list of Whole30 snack ideas. I love that Tracy’s snacks are actual real food and not random food combined that’s meant to taste like a food you used to be able to eat before you decided to do Whole30. Heh.

To be perfectly honest here, when you already eat mostly healthy and homemade food, Whole30 isn’t too big of a challenge. What I realized is that I use grains as a crutch. I also use potato chips as a crutch at snack time instead of something that would actually nourish me and make me feel better than gobs of salt, but that’s another story.

Fried rice was such an easy lunch or dinner for me, but it’s also seriously lacking in the vegetable department. That is, unless you count the 1 carrot and handful of peas I sometimes add that then gets divided between 3 bowls. So, using cauliflower instead of rice actually makes me feel better because I know I’m eating a vegetable. The taste is remarkably similar, too.

cauliflower-fried-rice

How to make cauliflower fried rice:

  1. Use scissors to snip bacon into lardons directly into a nonstick pan. Fry the bacon until almost crisp.
  2. Remove the bacon pieces from the pan, and add the riced cauliflower. Cook the cauliflower in the bacon grease. YUM.
  3. Add coconut aminos (it tastes basically the same as soy sauce but is Whole30 compliant because it doesn’t actually contain soy).
  4. Cook the cauliflower until it’s tender. It takes much longer than rice, about 20 minutes or so while occasionally stirring.
  5. Make a well in the center of the pan, and crack in 3 eggs. Scramble.
  6. Add the bacon back to the pan, and use kitchen shears to snip in plenty of scallions.

I hope this Whole30 breakfast recipe carries you through another week of the challenge. I’ve got plenty of lunches and dinner recipes coming soon, too! Stay tuned!

Yield: 2 servings

Cauliflower Fried Rice

Cauliflower Fried Rice

Cauliflower fried rice for breakfast, made with bacon and eggs!

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 4 slices sugar-free bacon
  • 16 ounces riced cauliflower*
  • 2 tablespoons coconut aminos**
  • 3 large eggs, beaten
  • 2 scallions
  • freshly ground black pepper

Instructions

  1. Using scissors, snip the bacon into 1" chunks directly into an 8" nonstick frying pan. Turn the heat to medium-high and cook the bacon until almost crisp, about 5 minutes.
  2. Remove the bacon from the pan, and let it rest on paper towels.
  3. Add the riced cauliflower to the skillet with the bacon grease, and cook while stirring occasionally until tender, about 10 minutes. Add the coconut aminos, and taste the cauliflower, it should be soft like real rice!
  4. Make a well in the center of the cauliflower, and add the eggs. Cook while continuously stirring for about 4 minutes, until the eggs are scrambled.
  5. Snip the scallions into the pan, add the bacon pack to the pan, and give everything a big stir. Taste, and add extra coconut aminos as needed.

Notes

*If you can't find cauliflower already 'riced,' check the frozen vegetable section. If you still can't find it, grab a 1-pound head of cauliflower, cut it into chunks, and then pulse it in the food processor until it resembles rice.

**Coconut aminos are the Whole30 version of soy sauce. Use soy sauce if you're not doing Whole30.

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Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 296 Total Fat: 14g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 296mg Sodium: 736mg Carbohydrates: 25g Fiber: 5g Sugar: 16g Protein: 20g