Paleo Breakfast Fried Rice (Whole30)
One pan Whole30 & Paleo Breakfast Fried Rice packed with bacon, eggs, veggies, and that great fried rice flavor. Makes a healthy and gluten free cauliflower rice breakfast bowl!
Servings 4 heaping cups
Calories 154kcal
Ingredients
- 5 pieces of bacon
- 1 cup diced yellow onion (120 grams)
- 1 large red bell pepper, roughly chopped (2 cups/220 grams)
- 2 packed cups chopped kale (50 grams)
- 3 3/4 cup fresh riced cauliflower (I used a container of Cece's Noodle Co.)
- 6 large mushrooms, sliced (120 grams)
- 2 cloves garlic, minced
- 1 inch fresh ginger, minced
- 3 tablespoons coconut aminos
- 1/2 tablespoon sesame oil
- 1/2 tablespoon lime juice
- 1 teaspoon fish sauce
- 1/2 teaspoon red pepper flakes (or more if you like it spicy)
- salt and pepper, to taste
- optional toppings: fried eggs, green onions, avocado, sesame seeds
Instructions
- In a large sauté pan over medium heat, add bacon and sprinkle with pepper. Cook for 10 minutes, flipping once halfway through until crispy. Place on a paper towel lined plate and let cool.
- Remove all but a tablespoon or so of the bacon grease. Turn heat to medium-low, let pan cool for a minute, and add minced garlic and ginger and sauté for 30 seconds or until fragrant. Add onion and sauté for 1 minute. Add red bell pepper and sauté for 30 seconds. Add cauliflower rice and kale and sauté for 1-2 minutes.
- Add remaining ingredients, stir well, and cook for another 1-2 minutes until everything is incorporated. Crumble bacon on top and serve with eggs your way!
Notes
*nutrition does not include eggs on top
Nutrition
Serving: 1heaping cup | Calories: 154kcal | Carbohydrates: 14.3g | Protein: 7.2g | Fat: 7.5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 0.7g | Fiber: 5.1g | Sugar: 8.7g