Breakfast Fried Rice

5 from 8 reviews


  • 2 cups diced sweet potatoes
  • 3 tablespoons ghee, melted
  • 4 pieces of bacon, diced
  • 1 pound breakfast sausage
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1/2 yellow onion, diced
  • 3 garlic cloves, minced
  • 1 bag cauliflower rice (1012 ounces)
  • salt, to taste
  • 3 tablespoons coconut aminos
  • 2 tablespoons sriracha
  • 2 teaspoons sesame oil
  • 1 teaspoon coconut vinegar
  • 4 eggs, cooked to preference
  • cilantro, roughly chopped
  • green onions, sliced


  1. Preheat oven to 400 degrees F.Place sweet potatoes on a parchment paper lined baking sheet then toss in melted ghee and sprinkle with salt. Bake for 30-35 minutes until browned and soft.
  2. Place bacon in a large pan and cook until crispy. Remove and set on a paper towel. Remove excess bacon fat, leaving behind 2 tablespoons. Add breakfast sausage and break up to cook until no pink remains and slight crispy. Remove and set aside with bacon.
  3. Place peppers and onion in a pan and cook for about 8-10 minutes, until peppers are browned and onion is translucent. Add garlic cloves and salt and cook for another minute or two.
  4. Lastly, add cauliflower rice, a bit more salt and cook for 5-6 minutes. Add coconut aminos, sriracha, sesame oil, and coconut vinegar along with the breakfast sausage and bacon, and the cooked sweet potatoes. Toss to coat and completely combined.
  5. Top breakfast fried rice with eggs cooked to your own preference and cilantro and green onions!

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