Breakfast Fried “Rice”
If you miss Fried Rice, you must try this delicious Keto Fried Rice recipe!
I call it Breakfast Fried Rice because of the ingredients I use to make it. There is no rice or cauliflower rice in this recipe!
To be totally honest, I never liked nor ate cauliflower rice. I have been eating zero-carb for many years. My body does best with zero carbs. So instead of cauliflower rice, I use eggs to whisk into rice. Hence the name, Breakfast Fried Rice!
I used my favorite Bacon that doesn’t have sugar in my Breakfast Fried “Rice!”
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This recipe would be considered a Level 4 Carnivore since there are a few “dirty carnivore” ingredients like Tamari sauce, onions and garlic. You can use heavy cream in place of the coconut milk if you are carnivore and are not dairy free.
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We made my Breakfast Fried “Rice” on our Youtube channel so you can see how easy and delicious this keto recipe is!
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I
Breakfast Fried "Rice"
Ingredients
- 8 large eggs
- 2 tablespoons unsweetened full-fat coconut milk or heavy cream if not dairy free
- 2 tablespoons beef bone broth I used Kettle and Fire brand
- 1 teaspoon wheat-free tamari
- 3 sugar free bacon diced (Click HERE for the BEST Sugar Free Bacon!)
- ¼ cup diced onions or green onion
- 1 clove garlic minced
OPTIONAL GARNISH:
- 1 teaspoon crushed red pepper
- Thinly sliced scallions
Instructions
- Crack the eggs into a medium-sized bowl. Add the coconut milk, broth, tamari and whisk until well combined.
- In a large skillet over medium heat, cook the bacon until crisp, about 4 minutes. Using a slotted spoon, remove the bacon; leave the drippings in the pan. Add the onions and garlic to the skillet and sauté until the onions are translucent, about 2 minutes.
- Make the “rice”: Pour the egg mixture into the skillet and cook until the mixture thickens and small curds form, while scraping the bottom of the pan and whisking to keep large curds from forming. (A whisk works well for this task.) This will take about 7 minutes. Stir in the reserved bacon.
- Place the “rice” on a platter. Garnish with crushed red pepper and scallions, if desired, and serve.
- Store in an airtight container in the refrigerator for up to 3 days. To reheat, place the fried “rice” in a lightly greased sauté pan over medium heat, stirring often, for 2 minutes or until warmed through.
Nutrition
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Wow! I feel like I must be channeling you Maria!.
Yesterday, I used leftover bacon and leftover risotto from your lobster with risotto recipe in Comfort Foods and combined them to make my break-fast meal. It was SO good. I can’t wait to try breakfast fried rice. Thank-you for all you do.
Awesome! Thanks!