This breakfast fried rice is a delicious and savory breakfast sauté that’s loaded with fresh and flavorful ingredients! Fry the eggs right in the skillet or leave them out depending on your needs. This recipe uses cauliflower rice, so it cooks up quickly and is paleo-friendly. Perfect for breakfast, brunch, and meal prep!
Looking for a breakfast dish that isn’t just the same old same old? This breakfast fried rice is everything you need in your life! It’s easy to make, packed with flavor, and the entire recipe cooks up in one pan.
It’s also completely customizable. You can fry the eggs, scramble and stir them in, or omit them altogether if you’re looking for an egg-free breakfast option. I know a lot of you want those egg-free breakfast options because of sensitivities, or you just don’t like eggs. This one is for you!
While traditional fried rice is made with leftover rice, this breakfast fried rice recipe is made with frozen cauliflower rice. Cauliflower rice cooks up quickly and has an incredible flavor and texture, especially when sautéed.
If you’re a bit skeptical about eating vegetables for breakfast, you’re in for a treat! I personally love breakfast fried rice because it’s savory, salty, and incredibly filling and satisfying. I typically make this dish on the weekends, and use the leftovers for breakfast or lunch in the following days.
Because the ingredients are simple and fresh, this breakfast fried rice is paleo-friendly, whole30, and low carb if you need it!
Making Cauliflower Rice
Frozen cauliflower rice is an awesome shortcut because it’s available now at most grocery stores. But, if you can’t find any, you can also make this dish with fresh cauliflower rice.
For this recipe, you’ll need about 3 1/2 cups of fresh riced cauliflower, which can be made from one small head of cauliflower.
Simply remove the stems and break the cauliflower into smaller, bite-sized florets. Then, working in 2-3 batches, pulse the cauliflower in a large food processor until broken down into small pieces resembling grains of rice.
How to Make Breakfast Fried Rice
Making breakfast fried rice is actually really simple! Start by heating a large 12-inch skillet over medium heat. Add the bacon pieces and cook until the fat is rendered and the bacon is crisp. Then, remove the bacon from the pan and transfer to a plate.
Save about two tablespoons rendered cooking fat in the skillet. Don’t worry, if you forget to save it, just add two tablespoons cooking fat to the pan. Add the diced bell pepper, onions, and broccoli florets. Sprinkle the vegetables with a pinch of salt and pepper. Lower the heat to medium-low and cook for 3-4 minutes.
Add the sliced mushrooms to the pan and stir. Cook everything for an additional 2-3 minutes.
Add the cauliflower rice, garlic, ginger, salt, pepper, and coconut aminos. Stir and cook until the cauliflower becomes soft. Then, fold in the bacon. Taste the sauté to make sure it’s seasoned to your liking. You can add a little more salt, pepper, or coconut aminos if desired.
Lower the heat and create three to four individual grooves in the pan for the eggs. Add a little cooking oil to each groove and crack an egg directly into each one. Season the eggs with a little salt and pepper. Cover the pan and cook until the egg white is cooked through and the egg yolk is just set, about 3-4 minutes. You may want to cook the eggs a little longer depending on how you like your yolks.
Garnish with a little sliced green onions, Everything Bagel Seasoning, or crushed red pepper flakes right in the skillet! I personally love the Everything Bagel Seasoning as it gives the breakfast fried rice a little salty and savory kick.
Fried or Scrambled Eggs
The best part about this breakfast fried rice recipe is that you can customize it to your liking! If you’re not a fan of fried eggs, you can scramble the eggs for a more traditional fried rice dish.
After folding in the bacon, simply lower the heat to medium-low and create one large groove in the center of the pan. Add cooking fat to the groove and crack four eggs directly into the groove. Season the eggs with salt and pepper.
Quickly stir the eggs in the center of the pan to scramble. As the eggs begin to cook, fold the eggs into the vegetables to incorporate. Continue to stir until the eggs are evenly distributed. Then, sprinkle with your garnishes of choice and eat!
You can also omit the eggs entirely. I know egg-free breakfast options are hard to come by, especially ones that are grain-free and paleo-friendly! To make this egg free, just fold in the bacon and let the sauté cook for an additional 1-2 minute to let the flavors come together.
Meal Prep and Storage
Because this dish makes a ton of food, it’s great for meal prep! For the best result, I recommend cooking the breakfast fried rice without the eggs, and then cooking your egg(s) separately the morning of or making hard boiled eggs to go with it. While it can be done, fried eggs aren’t the best leftovers. They change texture and become much less appealing once stored in the fridge.
For storage, place any leftover breakfast fried rice in an airtight container in the fridge for up to four days. For meal prep, this recipe can be separated into four individual containers. I like to use silicone storage bags for this. Just reheat the breakfast fried rice directly in the bag in the microwave to warm.
Why I Love This Breakfast Fried Rice Recipe
- This breakfast fried rice recipe makes a ton of food—it’s great for meal prep!
- This recipe contains simple, nourishing ingredients. Traditional rice is swapped for cauliflower rice, upping your vegetable intake!
- You can serve this breakfast fried rice right out of the skillet! It’s a gorgeous addition to the brunch table.
- You can customize the recipe according to your needs. Scramble or fry the eggs, or leave them out to if you’re looking for more egg-free breakfast options.
- The recipe is paleo, gluten-free, dairy-free, and Whole30. It’s also low-carb if you need that.
Cooking Tips + Tricks
- You need to use a large 12-inch skillet with a lid for this recipe. You want to have plenty of room for everything to cook.
- While this recipe has a ton of flavor, you may want to add a tad more coconut aminos or salt and pepper. After folding in the bacon, taste the vegetable mixture and adjust accordingly.
- It is so easy to fry an egg in the skillet! Start checking for doneness right at 3 minutes. The whites should be cooked through. You can cook it a little longer depending on how you like your yolks.
- If you want to omit the eggs, just skip step 6 and let everything cook in the pan for another minute or two to let the flavors come together.
- Garnish the breakfast fried rice right in the skillet. Everything Bagel Seasoning can be found at most grocery store and does contain salt so it will season the dish a little more. If you like heat, go for the red pepper flakes!
Recommended Equipment + Pantry Items
This is the 12-inch skillet I’ve been using for years. It works perfect for this recipe and is great for doubling recipes and meal prep. For more info about what I personally have tried and tested in the kitchen, plus recommendations when it comes to pantry items, check out my baking and cooking resources page.
Other Recipes You’ll Love
- Chicken Broccoli Cauliflower Rice Casserole (Paleo, Low Carb, Whole30)
- Paleo Blueberry Lemon Scones
- Beef and Broccoli Stir Fry (Paleo, Whole30)
- Egg Roll in A Bowl (Healthy, Low Carb, Paleo)
- Sheet Pan Rainbow Roasted Vegetables (Paleo, Whole30, Low Carb)
- 8 oz bacon, cut into bite-sized pieces
- 2 tablespoons cooking fat (use the fat rendered from the bacon)
- 1 small yellow bell pepper, diced
- 1 medium white onion
- 1 ½ cup broccoli florets, broken into bite-sized pieces
- 8 oz sliced mushrooms
- 12 oz bag frozen cauliflower rice (you can also use fresh!)
- 1 teaspoon garlic powder
- ½ teaspoon ground ginger
- ⅛ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 tablespoon coconut aminos
- 3–4 large eggs (can omit if allergic to eggs!)
- Salt and pepper to taste
- Everything Bagel Seasoning
- Thinly sliced green onion
- Sprinkle of crushed red pepper flakes (optional for added heat)
- Heat a large 12-inch skillet over medium heat. Add the bacon pieces and cook until the fat is rendered and the bacon is crisp, about 5-6 minutes.
- Remove the bacon from the pan and transfer to a plate.
- Save about 2 tablespoons rendered cooking fat in the skillet and remove any excess. Add the diced bell pepper, onions, and broccoli florets. Sprinkle the vegetables with a pinch of salt and pepper. Lower the heat to medium-low and cook for 3-4 minutes.
- Add the sliced mushrooms and stir to combine. Cook the vegetables until the mushrooms become tender, about 2-3 minutes.
- Add the cauliflower rice, garlic, ginger, salt, pepper, and coconut aminos. Stir and cook until the cauliflower becomes soft, about 3-4 minutes. Fold in the bacon.
- Lower the heat to low and create three to four individual grooves in the pan for the eggs. Add a little cooking oil to each groove and crack an egg directly into each one. Season the eggs with a little salt and pepper. Cover the pan and cook until the egg white is cooked through and the egg yolk is just set, approximately 3-4 minutes.
- Serve warm topped with sliced green onions, Everything Bagel Seasoning, or crushed red pepper flakes.
- You can also scramble the eggs for a more traditional fried rice dish. For step 6, simply lower the heat to medium-low and create one large groove in the center of the pan. Add cooking fat to the groove and crack the four eggs directly into the groove. Season the eggs with salt and pepper. Quickly whisk the eggs to scramble. As the eggs begin to cook, fold the eggs into the vegetables to incorporate.
What did you think about this breakfast fried rice recipe? Come back and let me know in the comments below!