Breakfast Fried Rice
My name is Brittany and I have a problem. There I said it, Now to tell you my problem. I am horrible at food prep, and to have food allergies, especially the ones I am blessed with, makes “grab bag” breakfast from coffee shops and fast food places nearly impossible to feel satiated after grabbing one. If I don’t food prep on my days off, I find that my ability to stay on track during the day let alone the week is nearly impossible.
I have deduced that there are two types of people, those who are starving in the morning, and those who are starving in the afternoon. Those that are not hungry at all are cyborgs. I am starving in the morning, so I am always trying different ways to keep my breakfast interesting. I have chickens, so most of my recipes include eggs, because, well… I have an abundance of them. This keeps me pretty full in the morning, which is hard because I swear I have a hollow leg that appears between 6 and 11 am.
Ingredients
1 lb bag cauliflower rice
1/2 lb thick cut bacon
1/2 cup diced onion
1 cup diced carrot
1/2 tbsp minced garlic
3 eggs
1/3 cup coconut aminos
1/2 tsp pepper
1/4 tsp ground ginger
1/4 cup chopped green onions
Instruction
On medium heat, cook bacon. Once cooked, 7-8 minutes, remove from pan and let cool. Set aside.
In the same pan you cooked the bacon, add garlic, onions, and carrot to the pan. Cook until softened, about 5-7 minutes.
once cooked, push the vegetables to one side of the pan, and scramble eggs on the other.
Once cooked, combine until incorporated.
Add in the cauliflower rice. Cook until tender.
Add in salt, pepper, ground ginger, and coconut aminos. Cook on medium heat for about 2 minutes.
Chop bacon and add into the pan.
When you are ready to eat, garnish with chopped green onion.
