meal — omnivore

Cauliflower Fried Rice Breakfast Bowl

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prep time 15 minutes
cook time 10 minutes
yield 6 servings

Overview

This tasty cauliflower rice is sautéed with colorful veggies, fluffy eggs, and crispy bacon, then drizzled with a homemade yum yum sauce for a totally irresistible breakfast bowl! It's paleo, low-carb, gluten-free, Whole30 compliant, and keto-friendly. For an easy vegetarian breakfast bowl, simply skip the optional bacon or add your favorite swap!

BY:Peas and Crayons

Ingredients

For the yum yum sauce:

  • 1/2 cup mayonnaise
  • 1 tablespoon butter or ghee, melted
  • 1 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1-2 tablespoons water

For the cauliflower fried rice:

  • 16 ounces cauliflower florets (or store-bought riced cauliflower)
  • 1 medium white onion
  • 5 carrots
  • 1 cup frozen peas
  • 1-2 cloves garlic (optional)
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon extra virgin olive oil or sesame oil
  • 1-2 tablespoons coconut aminos or soy sauce
  • 4 slices bacon, cooked and diced (optional)
  • 1/4 cup green onion, chopped
  • 4-6 large Nellie's Free Range Eggs
  • Toasted sesame seeds for garnish (optional)

Directions

To make the yum yum sauce:

  • Whisk all ingredients together. If sauce is too thick, use about 2 tablespoons of water to thin it to a pourable consistency. The sauce can also be made in advance and stored in an airtight container in the fridge.

To make the cauliflower rice:

  • If making cauliflower rice from scratch, place florets in a food processor in batches and pulse until mixture is evenly minced. Alternatively, grate florets on the coarse side of a box grater, mincing any remaining large bits with a knife.
  • Peel and finely dice onions and carrots. Mince garlic and set aside.
  • Heat a wok or skillet to medium-high with 1 tablespoon of oil.
  • Sauté onion, carrots, and peas until the onions are translucent and the carrots and peas are tender and cooked through.
  • Add garlic and cauliflower rice to the pan and sauté for 2-3 minutes, or until the cauliflower is heated through. Add a pinch each of salt and pepper, then taste for seasoning and add coconut aminos or soy sauce to taste. Stir in green onion and bacon, if using.
  • Crack eggs into a small bowl.
  • Using a spatula, move mixture to the side of the pan and raise the heat. While the pan is hot, add a spray or drizzle of oil to the empty side and add eggs. Scramble until cooked through and mix in with the veggies.
  • Separate fried rice among 6 bowls. Fry some additional eggs in a separate pan to serve atop fried rice, if desired. Garnish with toasted sesame seeds and drizzle with yum yum sauce before serving. Craving some heat? Chili sauce makes a great addition too. Have fun with it and enjoy!

Notes:

  • As written this recipe is paleo, low-carb, gluten-free, dairy-free, Whole30 compliant, and keto-friendly. For an easy vegetarian breakfast bowl, simply skip the optional bacon or add your favorite swap!
  • Feeling saucy? This cauliflower rice is amazing drizzled with hot sauce, sweet chili sauce, or Sriracha.
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