Keto Cauliflower Fried Rice with Bacon and Egg
A low-carb breakfast fried rice built on riced cauliflower instead of grains, delivering savory umami from teriyaki and sesame with crispy bacon and a cooked egg. Light, veggie-packed, and quick enough for weekday mornings. Ideal for anyone seeking a keto or paleo-friendly grain-free breakfast that feels indulgent without the heaviness. This version prioritizes whole ingredients and lets sesame oil shine.
Ingredients
- 1 slice center-cut bacon or turkey bacon
- 2 cup cauliflower, roughly chopped
- ½ cup frozen petite mixed vegetablesfresh broccoli, carrots, snap peas0.5 cup mixedwhole-foodseasonal
adjust cook time +2 min
- ½ cup onion, chopped
- 1 tsp sesame oil
- ½ tsp garlic, chopped
- 1 tbsp thick teriyaki marinade or sauce
- 1 large egg
- salt(optional)
- black pepper(optional)
- lite or reduced-sodium soy sauce(optional)
Instructions
- 1
Cook bacon until crispy, either in a skillet over medium heat or in microwave.
- 2
Pulse cauliflower in blender until reduced to rice-sized pieces.
- 3
Heat large skillet with nonstick spray over medium-high heat. Add frozen vegetables and water, cover, cook until thawed.
- 4
Add cauliflower rice, onion, sesame oil, and garlic. Cook and stir until vegetables soften.
- 5
Add teriyaki sauce, cook and stir until hot and well combined.
- 6
Transfer to bowl and cover to keep warm.
- 7
Clean skillet if needed, re-spray, and bring to medium heat. Cook egg to preference.
- 8
Chop or crumble bacon and stir into rice mixture. Serve egg on top.
Tips
Pulse cauliflower in short bursts to avoid over-processing into mush; aim for rice-grain size for the best texture and quick cooking.
Prep vegetables and measure ingredients before heating the skillet to keep the 4-5 minute cooking window tight and prevent browning.
Teriyaki sauce contains sodium; taste before adding optional soy sauce to avoid over-seasoning.
Good to Know
Refrigerate leftovers in airtight container up to 3 days. Reheat gently in skillet with splash of water over medium heat, stirring often. Egg is best served fresh.
Prepare cauliflower rice, chop onion, and cook bacon up to 1 day ahead. Assemble and fry the morning of serving for best texture.
Serve warm, immediately after cooking, topped with the cooked egg. Pairs well with sriracha, hot sauce, or additional soy sauce on the side.
Common Mistakes
Over-pulse cauliflower to avoid mushy texture; pulse in short bursts until rice-grain size.
Skip covering the skillet when thawing frozen vegetables to avoid uneven cooking and overcooking the cauliflower.
Add teriyaki too early to prevent it from burning; add in the final minute only.
Substitutions
Gluten-Free Swaps
Nut-Free Alternatives
General Alternatives
adjust cook time +2 min
Full guide →FAQ
Can I meal-prep this for the week?
Yes, prepare cauliflower rice, bacon, and vegetables up to 1 day ahead in separate containers. Stir-fry components together fresh each morning, then top with a newly cooked egg. This keeps texture crisp and egg yolk runny if preferred.
What if I don't have sesame oil?
Use avocado oil or olive oil in equal measure, though you'll lose the toasted nutty flavor. Increase garlic by 1/4 tsp or add 1/2 tsp soy sauce to boost umami in compensation.
How long does this keep and can I freeze it?
Refrigerate 3 days maximum. Freezing is not recommended; the cauliflower becomes soggy and the egg does not freeze well. Best served fresh.