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This Bacon Pineapple Veggie Fried Rice is half rice and half cauliflower rice making it packed with veggies and flavor!

Bacon Pineapple Veggie Fried Rice


  • Author: Kelsey
  • Yield: 6 1x

Ingredients

Scale
  • 8 slices of bacon
  • 2 1/2 cups cauliflower rice
  • 2 cup frozen peas & carrots
  • 2 cups cooked rice (brown or basmati)
  • ½ cup chopped pineapple
  • 2 eggs
  • 3 tbsp coconut aminos
  • 1 tsp garlic powder
  • ½ tsp ground ginger
  • Salt and pepper to taste

Instructions

  • Place a large skillet over medium heat and let it warm.
  • Cook bacon until crispy, chop and set aside.
  • To the bacon grease, add cauliflower rice, peas & carrots and cook, stirring occasionally for about 3 minutes, or until the frozen veggies have warmed.
  • Then add in the cooked rice and pineapple and stir to combine. Season with a pinch of salt.
  • In a small bowl, whisk together the eggs.
  • Use a spatula to make a well in the center of the rice mixture and add the eggs to the well and scramble them in that circle.  Once the eggs are cooked, stir everything together.
  • Add in coconut aminos, garlic powder and ground ginger and stir to combine evenly.
  • Add salt and pepper to taste!

Notes

  • To make it truly paleo you can leave out peas and swap for chopped green beans.