You can think of this Whole30-approved “fried rice” as a warm breakfast salad. Finely chopped cauliflower stands in for rice, with eggs mixed in at the very end just like in traditional fried rice recipes. We use bacon here to round out the breakfast vibes of this dish. Coconut aminos add a punch of umami, and a sprinkling of everything bagel seasoning provides a bit of crunch in each bite.
A note on bacon on Whole30: It’s fine . . . in some cases. First and and foremost, the bacon can’t have any added sugar, which might prove challenging to find (sugar is a crucial component of the curing process). Secondly, it must be ethically produced. And finally, it should be consumed in moderation, never as your primary source of protein. It’s up to you to decide how much bacon you think is acceptable for your Whole30 journey. If you decide to try out the Whole30-compliant bacons, you can find product recommendations in this handy guide.
Makes 2 to 4 servings
2 Tbsp ghee
1/2 yellow onion, diced
2 bell peppers, chopped into 1-inch pieces
1 head cauliflower, cored and grated
1/2 tsp salt
1/4 tsp black pepper
1/2 cup cooked, crumbled bacon
2 Tbsp coconut aminos
1 Tbsp everything bagel seasoning (optional)
How to Make It
- In a large skillet over medium-high, heat the ghee until hot but not smoking. Add the onion and cook for 3 to 4 minutes, until softened. Add the bell pepper and cook for 2 more minutes, until slightly wilted. Add the cauliflower, salt, and pepper, and cook, stirring occasionally, until softened, about 8 minutes.
- Add the bacon and cook for 2 minutes.
- Crack the eggs into a small bowl and whisk with a fork. Add the eggs to the pan and cook, stirring constantly, for 2 minutes to allow eggs to scramble.
- Turn off the heat and stir in the coconut aminos and everything bagel seasoning, if using.
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