Cauliflower Fried Rice… for breakfast! This tasty cauliflower rice is sautéed with colorful veggies, fluffy eggs, and crispy bacon, then drizzled with a homemade yum sauce for a totally irresistible breakfast bowl!
As written it’s paleo, low-carb, gluten-free, whole 30 compliant and keto friendly. For an easy vegetarian breakfast bowl, simply skip the optional bacon or add your favorite swap!
This recipe is long overdue. I’m head over heels in love with all things cauliflower rice and it’s about time I started throwing this stuff around the blog like confetti. Get excited!
In case you’re asking “What is cauliflower rice and how on Earth do I make it?” here’s everything you need to know:
how to make cauliflower rice
Riced cauliflower makes a wonderful alternative to rice for those with special diets or allergies, or for anyone that wants to veg up their eats. (*RAISES HAND!*) At just 20 calories per cup, it’s a light and healthy option!
You can make it using a few different methods and it can also be purchased pre-riced in both the produce section and freezer aisle of most grocery stores.
The quickest way to make cauliflower rice at home is to use a food processor with a metal grater attachment or in batches in the main compartment of your processor. You can also use a box grater (aka cheese grater) to coarsely grate the cauliflower into rice-like shreds.
For both methods you’ll remove the stem and leaves from a head of cauliflower. Then…
food processor technique
Roughly chop into small florets. Use the food processor’s grater disc to transform the florets into “rice” or make it without the attachment by working in three batches. Working in small batches will help you get even texture. Simply pulse until the mixture appears minced/shredded and you’re good to go.
box grater technique
Break into large pieces for easy handling and grate using the coarse side of your grater. As you run out of space for your fingers, simply mince any remaining bits with a knife.
If you’re new to the concept, this is the perfect recipe to get you started. If you’re a seasoned cauliflower rice aficionado, well then prepare to love it even more!
Today’s fried “rice” face-plant is sponsored by the awesome crew at Nellie’s Free Range Eggs.
I’m super excited to be partnering with their flock of families, farmers, and hens and share some crazy delicious breakfast, brunch, and brinner recipes with y’all.
This is my second year as an ambassador for Nellie’s and I’ll be cooking up some awesome recipes featuring their Certified Humane free range eggs.
Their eggs are fresh, flavorful, and free-range plus those golden yolks are downright dreamy!
So if you’ve ever had leftover fried rice on hand, you’re probably familiar with how it gets slightly dried out but then instantly goes mushy and greasy once reheated? NOT cauliflower fried rice. The leftovers were just as glorious as the fresh batch and I’ve been basically living off cauli rice all week as a result. It’s my new favorite post-workout breakfast evahhh!
Breakfast Cauliflower Fried Rice
This breakfast “fried rice” is fast flavorful easy to customize! Feel free to mix and match your favorite veggies and use it as an “empty the crisper” recipe for anything you need to use up.
Meal prepping for the week? This recipe is absolutely glorious as leftovers and can be reheated in either the microwave or a stovetop on a skillet. We love it as a speedy heat and heat breakfast during busy mornings so I like to make extra to have on hand all week-long.
The yum yum sauce in the recipe below is my favorite Hibachi restaurant copycat and makes a tasty sauce to drizzle over your cauliflower rice bowls. Feel free to make a big batch ahead of time to spoon over veggies all. It’s crazy addictive!
Breakfast Cauliflower Fried Rice
Cauliflower Fried Rice... for breakfast! This tasty cauliflower rice is sautéed with colorful veggies, fluffy eggs, and crispy bacon, then drizzled with a homemade yum sauce for a totally irresistible breakfast bowl!
- 16 oz cauliflower rice (store-bought or homemade - approx. 5 cups)
- 1 medium white onion
- 5 carrots
- 1 cup frozen peas
- 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 slices cooked bacon (skip or swap for vegetarian)
- 1/4 cup chopped green onion
- 4-6 large Nellie's Free Range eggs
- toasted sesame seeds for an optional topping/garnish
Homemade Yum Yum Sauce
- 1/2 cup quality mayo
- 1 TBSP butter (clarified or ghee for paleo)
- 1 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp salt
- 1/8 tsp cayenne pepper
- 1-2 TBSP water
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!
As written this recipe is paleo, low-carb, gluten-free, dairy-free, whole 30 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, yum sauce, sweet chili sauce, or Sriracha.
Nutrition Facts below are estimated for fried cauliflower rice using an online recipe nutrition calculator. Adjust as needed based on sauce choice and swaps/extras and enjoy!
so… how was it?
AMAZING! I want to shout it from the rooftops! This faux fried rice thoroughly rocked my breakfast, brunch, and brinner routine.
As some of y’all know, my husband gives me major side-eye for any sort of healthy substitute I throw at him. Some of my more infamous recipes have won him over (hello chicken shawarma quinoa bowls and garlic parmesan spaghetti squash) but he was very much team get-that-cauliflower-rice-outta-here when I set out to test this recipe. He wanted no part of my shenanigans.
Despite all this, I’m happy to report that Paul straight-up licked his plate clean.
Then ate another bowl the next day! SUCCESS!
*throws cauliflower rice confetti*
If you get a chance to try this baller breakfast cauliflower fried rice, let me know! Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation! I can’t wait to see what you whip up!