This Paleo Breakfast Fried Rice combines the best of both worlds: breakfast & Chinese food 🙂 A Whole30 compliant cauliflower fried rice with bacon and eggs – what could be better?!

Do you ever get bored of eating the same thing over and over for breakfast? If you follow me on Instagram, then you know I don’t – Ha. I usually am a creature of habit and like to enjoy my avocado toast and eggs. But occasionally I like to switch it up! I absolutely LOVE Chinese food, so I thought it would be fun to combine a Whole30 spin on fried “rice” with two breakfast faves: bacon and eggs!

I used Butcher Box bacon in this recipe – it is the only bacon I use! It’s Whole30 compliant, and they actually have a sale going on (through April 30), where you can get 2 lbs of sugar free bacon and 2 lbs of Whole30 compliant breakfast sausage FREE with your first box. Click here to check out it out! You can pause or cancel your box anytime. I love this meat delivery service so much – I’ve been doing the custom box lately and it’s been awesome to choose what comes in each order.

I used my No Mess Baked Method for cooking the bacon while I made the rest of the rice. This is the ONLY way I make bacon anymore – no more grease splattering all of the kitchen is a win in my book!

This would be a fun meal to have for dinner too – don’t feel like you can only have it for breakfast! When I made it today, Bryan was working from home and didn’t eat it until 2 hours after it was made. He reheated it in the microwave and said it tasted fine – so I think you are good to go with making it and having lots of leftovers for breakfasts throughout the week!

Time to grab your chopsticks and dig in!




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Paleo Breakfast Fried Rice {Whole30}

This paleo breakfast fried rice is the best of both worlds: breakfast & Chinese food! Low carb cauliflower fried rice is combined with bacon and eggs to make the ultimate breakfast the entire family will love. 
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  • 2 tbsp sesame oil
  • 1 16 oz package frozen cauliflower rice
  • 8 pieces sugar free bacon
  • 3 eggs, beaten
  • ½ medium onion, diced
  • ½ cup diced carrots
  • 3 cloves garlic, minced
  • ½ tsp sea salt, more to taste
  • ¼ cup coconut aminos
  • 3 green onions, diced for garnish


  • Cook bacon using my easy baked method (or method of choice!). Meanwhile, heat a large non-stick skillet over medium high heat. Add sesame oil. Once hot, add the onion, carrots, and garlic. Sauté for 3-4 minutes until onion and carrots begin to soften. Add in the frozen cauliflower rice. Cook for an additional 3-4 minutes.
  • Add in the sea salt and coconut aminos and stir to combine. Push the mixture over to one side of the pan to make some room for scrambling your eggs. Pour the beaten eggs into the pan and stir until cooked through, then toss them with the rest of the fried rice. 
  • When the bacon is done, drain it on a paper towel and break it into 1 inch pieces. Add to the cauliflower rice and stir to combine. Serve topped with green onions and enjoy!


Calories: 326kcal, Carbohydrates: 8g, Protein: 10g, Fat: 28g, Saturated Fat: 8g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 152mg, Sodium: 981mg, Potassium: 239mg, Fiber: 1g, Sugar: 2g, Vitamin A: 2958IU, Vitamin C: 4mg, Calcium: 40mg, Iron: 1mg