Bacon Cauliflower Garlic Fried Rice is delicious served with a tangy Asian tomato ginger salad and fried egg for a healthy, low-carb breakfast. One of my best friends growing up was Filipino and I fondly remember the garlic fried rice her mom made for breakfast. I prefer savory breakfasts over sweet, so this bacon cauliflower garlic fried rice fits the bill.
Bacon Cauliflower Garlic Fried Rice is delicious for breakfast, but you could easily enjoy this for lunch or dinner.
To make cauliflower “rice” simply put cut up cauliflower pieces in a food processor and pulse until crumbly. These days, you can also buy cauliflower “rice” in the supermarket.
This is a Filipino inspired breakfast fried rice that my kids love. Although bacon isn’t typical in this fried rice, I added it for extra meaty flavor. Traditional Filipino fried rice is served with a type of sausage that is filled with preservatives, so this is a cleaner version of that breakfast.
My husband is trying to eat less carbs, so this low-carb fried rice fit the bill. Plus, he loves bacon, so this was the perfect breakfast for him one morning. Topped with Asian Tomato Ginger Salad and a fried egg, this is a low-carb version of my favorite Filipino Garlic Fried Rice. Honestly, I don’t even think my husband knew he was eating cauliflower and I certainly didn’t tell him.
If you’ve never had fried rice for breakfast, give it a try.
You might also like these breakfast fried rice recipes:
Bacon Cauliflower Garlic Fried Rice
- 1/2 head cauliflower
- 1 tablespoon avocado oil or other flavorless oil
- 8-10 cloves garlic minced
- 2 strips antibiotic-free, uncured bacon cut up
- 1 teaspoon fish sauce or soy sauce
- 1/2 cup frozen or fresh peas
Cut cauliflower into smaller pieces and place in food processor; process until finely crumbled - this is the cauliflower rice.
Heat oil in a wok or large skillet; add garlic and bacon and saute until light brown; add cauliflower rice and continue to saute about 5 minutes until cauliflower is cooked through and moisture is removed. You want a dry mixture resembling day-old rice. Add fish sauce and peas and continue to cook a few minutes until peas are just cooked through. Divide into two bowls.
Sprinkle with sesame seeds and scallions. Serve with Asian Tomato Ginger Salad, poached or fried egg, and some Thai Chili Garlic Sauce, if desired.