Breakfast Fried Cauliflower Rice


  • 4 Slices nitrate free bacon cut into bite size pieces {Sugar free for Whole30}
  • 2 Tbsp cooking fat divided (you can use the rendered bacon fat)
  • 8 oz riced cauliflower
  • 1 small onion diced
  • 1 small red bell pepper diced
  • 6 oz broccoli florets cut into bite size pieces
  • 2 tsp coconut aminos
  • Sea salt and pepper to taste
  • 3 large eggs Or one per person
  • Trader Joe’s everything bagel seasoning **
  • Thinly sliced green onion for garnish


  1. Heat a 10” skillet over medium high heat. Add the bacon pieces and cook until crisp, stirring to evenly brown. Once done, remove with slotted spoon to a plate, set aside.
  2. If using the rendered bacon fat for cooking, save 2 Tbsp and leave about 1 Tbsp in the skillet. If not, discard bacon fat and add 1 Tbsp of preferred fat to skillet.
  3. Lower heat to medium and add the onions, stir to coat. Cook until softened, then add pepper and continue to cook another minute, stirring.
  4. Add another Tbsp cooking fat along with the broccoli and stir to coat. Sprinkle with salt, pepper and seasoning. Cover skillet for 30 seconds to soften broccoli.
  5. Uncover skillet and add the bacon, cauliflower rice, and coconut aminos. Stir to fully coat cauliflower rice with the other veggies and bacon. Cook, stirring occasionally for 45-60 seconds or until softened.
  6. Lower the heat to low and create 2 grooves for the eggs. Add a bit of fat to each groove and crack an egg in each one. Sprinkle with salt, pepper, and seasoning of choice, then cover the skillet and cook about 2 minutes, or until eggs are cooked to preference. I prefer the yolk still runny and mine took about 2 mins.

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