This lower carb, healthy cauliflower fried rice uses bacon instead of chicken to make it extra delicious! It’s an easy, family-friendly whole30 compliant weeknight meal for under 250 calories!
Yes. It is exactly what you think it is.
It’s a little piece of food heaven…that just so happens to be healthy, nutritious and LOADED with low-carb vegetable goodness.
But, honest moment, I can’t take F-U-L-L credit for the recipe idea. Mr. FFF and I were at the Sprint store trying to configure some new phones which, if you’ve ever done this, you know it takes ALL THE YEARS OF YOUR LIFE.
Technology. I thought it was supposed to make our lives EASIER.
So, we were hanging out there for eleventy billion hours (more like 45 minutes. You get it.) When you are with people that you don’t know for that long, you talk about interesting things.
Like fried rice.
The nice Sprint man told us that his dad makes BACON FRIED RICE.
BOOM. NEEDA MAKE IT. But, because of my VRY VRY apparent love of cauliflower, it was OBVI necessary to make it happen with our little white, crispy-crunchy, can-make-it-rice-like vegetal friend.
Besides being insanely delicious and smoky and yummy and BLISS inside your bacon-loving mouths, the other pro about using bacon instead of chicken is that it comes with its own MEGA tasty fat fo’ frying. No need to mess around with a different oil, which is only adding unnecessary items to the list of things you need to buy at the grocery store.
Judging by the popularity of things like the 4 ingredient egg muffins with ham, kale and cauliflower rice, 6 ingredient pecan pie twice baked sweet potatoes and zucchini noodle broccoli cheese casserole, my brain is telling me that you guys SUPER dig recipes that have ingredient lists that only require your hands (OR LESS) to count.
Less hands-talk. More bacon talk.
Let’s specifically talk about how cooking cauliflower rice in rich, flavorful bacon fat is basically the best idea that your“how to make healthy things taste delicious” wondering inner soul has ever had. Technically, it’s my idea.
Or, sort of the Sprint guy’s idea.
But, Imma let you pretend it’s your idea because food always tastes better when it’s your idea.
What I am trying to tell you is that you should do it. Not JUST for making cauliflower fried rice. I think that last year’s cauliflower rice philly cheesesteak or maybe even cauliflower mashed potatoes would be SO MUCH more yum fried in bacon fat.
Just so you know. Because we are internet besties, I want to make sure that you are given ALL THE KEYS to make your life more delicious.
In other news: I realize that we went Asian for whole30 dinner week AGAIN, when we just ate paleo orange chicken on Monday. Are you mad? Cause I’m not mad.
Giving you 1000 take-out fakeout recipes that don’t make you go into a NOT GOOD feeling MSG coma >>>>> Trying to abide by some pretend “food blogger rules” that tell me to create a VARIETY of recipes in one week.
Especially when aforementioned similar recipe is so stinkin’ EASY PEASY (no peas though), loaded with real food jamm’ around your belly, and makes your mouth say WHOA.
Bacon, my peeps, it IS the new chicken.
Bacon Cauliflower Fried Rice
- 2 Slices Thick-cut smoked bacon
- 4 Cups Cauliflower florets
- 3/4 Cup Onion diced
- 1 Tbsp Garlic minced
- 1/2 Cup Green onion sliced + additional for garnish
- 1 Egg
- 2 Tbsp Water
- 2 1/2 Tbsp Coconut aminos or to taste *
- 1/2 Tbsp Cold-pressed sesame oil
- Salt and pepper to taste
- Sesame seeds for garnish optional
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 into a large food processor and pulse until rice-like. Set aside
Once the bacon is cooked and removed from the pan, turn the heat up to medium/high and add in the onions and garlic. Cook for 1 minute until lightly golden brown.
Add in the riced cauliflower, along with the 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 non-stick pan on medium heat. Whisk the egg with the water and place into the pan. Cover with a lid and cook until the egg is set. Do not scramble it. Once cooked, slide it onto a cutting board and slice into thin strips.
Once the cauliflower is cooked, remove from 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!
*Soy sauce can be used if not paleo/whole30
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: SMART POINTS: 4 POINTS+: 6. OLD POINTS: 5
IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS!
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