Bacon and Egg Cauliflower Fried Rice

Keto is all the rage, but if you love Asian foods, that can leave a lot foods out. Fried rice would be off the list but not if we use cauliflower. Yes – I still used soy and some honey, but other than that, low carb. I hope you like it.

4 cups cauliflower riced (Now, I found that the store bought is better, but if you make your own, use a food processor, not a blender. Last note -you could substitute 4 cups of left over rice, but it won’t help your carbs.)
6 ounces bacon (from Happy Family Ranch) cut in 1-inch pieces
4 large eggs, beaten
1 medium onion, diced
2 tablespoons low sodium soy
Salt and pepper to taste
1 tablespoon honey (from Erin’s Elderberry’s)(the original calls for sugar )
2 green onions, diced

Oil for stir frying

Wok or large pan

Heat wok to medium high and add tablespoon of oil.

Add diced onions and cook until translucent. Remove and set aside.

Add bacon pieces and cook until almost crispy. Remove and drain on paper towel.

Keep 2 tablespoons of bacon fat in pan; add cauliflower and cook for 5 minutes (remember, this is stir frying; keep everything moving).

Make a hole in the middle and add eggs, honey and soy.

When egg is almost cooked, but add onions and stir everything.

Add bacon and stir.

Serve topped with chopped green onions.

4 Comments Add yours

  1. It’s surprising how well the cauliflower stands in for rice.


  2. I have made cauliflower rice and like it. This recipe is going to be breakfast for dinner on table this week.

    Liked by 1 person

    1. The only problem I ran in to was the wetness of the cauliflower just out of the nutrients blender I had to dry it in the oven

      Liked by 1 person

      1. I went old school and used a four sided box grater with raw cauliflower. Messy! I also used the shredding blade on my food processor with very good results. No excess liquid.


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