Breakfast Fried “Rice”

by Jacqui Little, MS, RD, CD

All the comfort of fried rice, loaded with veggies and topped with an egg. Breakfast, lunch, dinner? I say yes to all three.

Ingredients

Serves 2

4 slices bacon, chopped

½ cup chopped onion

1 cup chopped green bell pepper

1 cup chopped or sliced Brussels sprouts

3 cups cauliflower rice

2 Tbsp. coconut aminos

1 Tbsp. unseasoned rice wine vinegar

2 tsp. sesame oil

3 cups fresh baby spinach

Sriracha or Everything but the Bagel seasoning, to taste

Sesame seeds, kimchi, scallions and a fried egg for garnish

Directions

Sauté bacon with onion and peppers for a few minutes. Add in brussels sprouts and cauliflower rice; cook, stirring for 5- 6 minutes. Meanwhile combine aminos, vinegar and oil; stir into rice and mix well, then fold in spinach until wilted. Season with additional hot sauce or your favorite seasoning.

You can either scramble the eggs right into the rice or serve an over-easy fried egg over top as garnish, along with sesame seeds, kimchi and scallions if desired. Enjoy hot!

Nutrition Info

per 1 ½ cups rice with 1 egg serving:

Calories: 200 Fat: 11g Sat Fat: 3g Trans Fat: 0g Chol: 190mg Carbohydrates: 12g Fiber: 5g Net Carb:0g

Sodium: 425mg Protein: 13g Vit A: 140%DV Vit C: 155%DV Calcium: 40%DV Iron: 10%DV