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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!
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
16 ounces cauliflower florets (or store-bought riced cauliflower)
1 medium white onion
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)
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.
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!
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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