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!
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