Whole30 Paleo Cauliflower Fried Rice delivers a healthier low-carb twist on fried rice with crispy bacon—yes, bacon!
There’s a local Chinese dive near me called Pacific Oriental Express that serves the best bacon fried rice. It’s so good that I save the leftovers for breakfast and top them with a sunny-side-up egg. Now, is this recipe authentic? Well, nope.
Truth be told, an authentic version would use char siu (Chinese BBQ pork) or lap cheong (Chinese sausage). Both are show-stoppingly yummy, but so is bacon! And I’ve said this before: one of the reasons America is a foodie’s heaven is because of all the fusion dishes we get to enjoy. After all, if it tastes good, then it is good. This recipe is my at-home version, inspired by those bacon-loaded takeout bowls but with a healthier spin.
At home, I typically use either brown rice or cauliflower rice as a lighter option. Though lately, I’ve been leaning heavily on the riced cauliflower—I just got a new 12-cup processor, and I’m loving it. Besides, cauliflower is a relatively neutral veggie, not to mention it’s low-carb and paleo-friendly. Even though I’m not low-carb myself, it’s hard to argue with a dish that’s easy on the calories and tastes dang delicious.
Like I said, if you’re looking for an authentic Chinese meal, this ain’t it. However, its smoky, savory, and umami flavor more than makes up for the bacon mod. The way the cauliflower rice soaks up the sesame oil, coconut aminos, garlic, and bacon fat is flat-out irresistible. In fact, I tend to triple this recipe for my family of five because my kids gobble this stuff up—I still haven’t told them the rice is cauliflower.
Is Cauliflower Fried Rice Healthy?
By swapping traditional white rice for cauliflower, you’re cutting down on carbs and boosting the veggie count. Cauliflower features fiber, Vitamin C, and antioxidants, which are also huge pluses! Also, the coconut aminos are a low-sodium, soy-free alternative.
If you’re looking to make this recipe leaner, turkey bacon is an option. However, I think this recipe tastes best with the fat pork bacon adds.
Cauliflower Rice? Really?
I see we have some skeptics. That’s okay. I was iffy on the whole cauliflower rice thing, too. But what if I told you that cauliflower rice isn’t just a low-carb swap? When cooked right, this veggie is a texture chameleon. It really mimics the light, fluffy texture of white rice and does an excellent job absorbing all the dish’s flavors.
If you’re not keen on ricing the cauliflower yourself, most grocery stores offer pre-riced cauliflower. It certainly saves time! Whatever you decide, the key is to avoid overcooking. You want the rice to stay slightly firm (or al dente). Otherwise, the cauliflower turns to mush.
How To Make Ahead And Store?
This dish stores well! Cook the fried rice as instructed, then let it cool before transferring it to an airtight container. I find that it keeps in my fridge for up to 3 days. For reheating, skip the microwave and use the skillet instead—it gives leftovers the best texture, especially if you splash some oil in the skillet first.
Serving Suggestions
This cauliflower makes a killer side dish. Serve it alongside Air-Fryer Teriyaki Salmon, Shrimp Stir-Fry, or even a simple fried egg for a breakfast-for-dinner vibe. And Don’t forget to garnish with extra green onions and sesame seeds for that finishing touch. If carbs aren’t an issue, add some Chinese takeout classics like Egg Rolls and Air Fryer Wontons.
Ingredients
- 2 slices thick-cut smoked bacon
- 4 cups cauliflower florets
- 3/4 cup onion diced
- 1 tablespoon garlic minced
- 1/2 cup green onion sliced plus additional for garnish
- 1 egg
- 2 tablespoons water
- 2 1/2 tablespoons coconut aminos or to taste
- 1/2 tablespoon cold-pressed sesame oil
- Salt and pepper to taste
- Sesame seeds for garnish, optional
Instructions
- Heat a large wok over medium heat and cook the bacon until golden brown and crispy, flipping once. Remove to a paper-towel-lined plate and pat off the excess fat. Reserve the bacon fat in the pan.
- While the bacon cooks, place the cauliflower florets in a large food processor and pulse until they resemble rice. Set aside.
- Once the bacon is cooked and removed from the pan, turn the heat to medium-high and add the onions and garlic. Cook for 1 minute, until lightly golden brown.
- Add the riced cauliflower and sliced green onions and cook, stirring occasionally, until the cauliflower is golden brown and tender, about 5 minutes.
- While the cauliflower cooks, heat a small nonstick pan on medium heat. Whisk the egg with the water and pour it into the pan. Cover with a lid and cook until the egg is set—do not scramble it. Once cooked, slide the egg onto a cutting board and slice it into thin strips.
- Once the cauliflower is cooked, remove it from the heat and stir in the sliced egg, coconut aminos, and sesame oil. Season to taste with salt and pepper. Then, crumble in the cooked bacon and stir until evenly mixed.
- Garnish with extra green onion and sesame seeds, and devour!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
This worked exactly as written, thanks!
Great to hear!