Healthy Breakfast Cauliflower Fried Rice

Breakfast for Dinner… or Dinner for Breakfast?

Good news: You can eat this savory “rice” bowl any time of day. Bacon and eggs are great 24/7! And for a speedy morning meal, rice the cauliflower the night before; then cover and refrigerate…

Healthy Cauliflower Fried Rice for Breakfast Recipe

Cauliflower Fried Rice for Breakfast

Entire recipe: 289 calories, 12.5g total fat (3g sat fat), 717mg sodium, 31g carbs, 7g fiber, 13.5g sugars, 15.5g protein

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SmartPoints® value 6*

Prep: 10 minutes
Cook: 15 minutes


1 slice center-cut bacon or turkey bacon

2 cups roughly chopped cauliflower (or HG Alternative)

1/2 cup frozen petite mixed vegetables

1/2 cup chopped onion

1 tsp. sesame oil

1/2 tsp. chopped garlic

1 tbsp. thick teriyaki marinade or sauce

1 large egg

Optional: salt, black pepper, lite/reduced-sodium soy sauce


Cook bacon until crispy, either in a skillet over medium heat or on a microwave-safe plate in the microwave. (See package for cook time.)

Pulse cauliflower in a blender until reduced to rice-sized pieces.

Bring a large skillet sprayed with nonstick spray to medium-high heat. Add frozen veggies and 2 tbsp. water. Cover and cook for 2 minutes, or until thawed.

Add cauliflower rice, onion, sesame oil, and garlic. Cook and stir until veggies have mostly softened, 4 – 5 minutes.

Add teriyaki sauce. Cook and stir until hot and well mixed, about 1 minute.

Transfer to a bowl, and cover to keep warm.

Remove skillet from heat; clean, if needed. Re-spray, and bring to medium heat. Cook egg per your preference (we like it over medium).

Chop or crumble bacon, and stir into contents of the bowl. Serve egg on top.


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 Alternative: Instead of blending 2 cups of roughly chopped cauliflower into rice-sized pieces, use 1 1/2 cups premade cauliflower rice or crumbles, like the kinds by Trader Joe’s and Green Giant Fresh.