Fried Rice is a great side, and this cauliflower rice is no different.  Don’t be shy in adding favorite extra ingredients.  The possibilities are endless.   This side combines teriyaki and veggies to make a delicious and tasty breakfast or a garnish under a number of dishes.

  • Prep Time 5 minutes
  • Cook Time 5 minutes
  • Total Time 10 minutes
  • Servings 6 servings

[playbuzz-item item=”cad00b08-0c63-47b8-ba1a-9243eb5fa741″ format=”story”]


  • 3 tbsp olive oil
  • 3-4 cloves garlic minced
  • 3 cups cauliflower rice (I found bags of chopped and crumbled cauliflower at Walmart without extra ingredients for convenience)
  • 3 eggs beaten with a fork
  • 2 tbsp unsweetened almond milk
  • 3 slices of bacon chopped
  • 1 tbsp teriyaki coconut aminos
  • 2 tbsp dehydrated onion flakes (optional)
  • 1/4 cup grated carrots
  • 1/2 cup chopped celery


  1. Heat olive oil over medium high heat in large skillet or wok.
  2. Add garlic and dehydrated onions and cook until garlic begins to brown.
  3. Stir cauliflower rice into oil and garlic, carrots, celery, then push to the side.
  4. Combine eggs and almond milk, then pour into the pan and cook scrambled.
  5. Stir scrambled eggs into the cauliflower rice.
  6. Mix in Teriyaki Coconut Aminos and stir over medium heat for a minute or two until all is well heated.