Bacon and Egg Cauliflower Fried Rice
A savory keto take on fried rice using grated cauliflower, crispy bacon, and scrambled eggs for a satisfying low-carb meal. This asian fusion-inspired keto (keto, low carb) ready in about 25 minutes pairs chopped bacon strips, large eggs, sliced green onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 medium (about 4 cups grated) cauliflower head
- 6, chopped bacon strips
- 3 large eggs
- 3, sliced green onions
- 2 tbsp soy sauce (or coconut aminos)
- 1 tbsp sesame oil
- 2, minced garlic cloves
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Heat a large skillet over medium heat and add 6 chopped bacon strips. Cook for 5-7 minutes until crispy. Remove bacon with a slotted spoon and drain on paper towels, leaving bacon fat in the skillet.
- Step 2: Crack 3 large eggs into the skillet with the bacon fat and scramble gently for 2-3 minutes until just set. Remove eggs and set aside.
- Step 3: Add 1 tbsp sesame oil and 2 minced garlic cloves to the skillet, sauté for 30 seconds until fragrant.
- Step 4: Stir in 4 cups grated cauliflower from 1 medium head and cook, stirring frequently, for 5-6 minutes until cauliflower is tender but not mushy.
- Step 5: Return the cooked bacon and scrambled eggs to the skillet. Add 3 sliced green onions, 2 tbsp soy sauce, 1/2 tsp salt, and 1/4 tsp black pepper. Toss everything together and cook for another 2 minutes to combine flavors.
- Step 6: Serve hot as a flavorful, keto-friendly fried rice alternative.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Bacon and Egg Cauliflower Fried Rice take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Bacon and Egg Cauliflower Fried Rice?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chopped bacon strips from drying out.
Can I substitute ingredients in Bacon and Egg Cauliflower Fried Rice?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Bacon and Egg Cauliflower Fried Rice for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Bacon and Egg Cauliflower Fried Rice keto?
Yes — this recipe is tagged keto, low carb, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
