Ingredients:
- 4 cups cauliflower rice (fresh or frozen, thawed)
- 4 slices bacon, chopped
- 3 large eggs, beaten
- 3 scallions, sliced (white and green parts separated)
- 2 cloves garlic, minced
- 2 tbsp tamari or coconut aminos (gluten-free soy sauce alternative)
- 1 tbsp sesame oil
- Salt and pepper, to taste
- Optional: ½ cup diced bell peppers or frozen peas (for a bit more color, but keep in mind net carbs)
Instructions:
- Cook bacon:
Heat a large skillet or wok over medium heat. Add chopped bacon and cook until crispy. Remove bacon with a slotted spoon and set aside, leaving bacon fat in the pan. - Scramble eggs:
Pour beaten eggs into the pan with bacon fat. Scramble gently until just set. Remove eggs and set aside. - Sauté aromatics:
Add sesame oil and minced garlic to the pan. Sauté for 30 seconds until fragrant. - Cook cauliflower rice:
Add cauliflower rice and the white parts of scallions (and optional bell peppers/peas). Stir-fry for 5–7 minutes until tender but not mushy. - Combine:
Return bacon and scrambled eggs to the pan. Stir in tamari or coconut aminos, and season with salt and pepper. Toss everything together and heat through for another 1–2 minutes. - Serve:
Garnish with green parts of scallions and enjoy immediately.
Tips:
- For more veggies, add shredded cabbage or mushrooms, keeping keto carb counts in mind.
- Use fresh cauliflower rice for best texture; frozen can sometimes get soggy.
- Substitute bacon with diced ham or sausage if preferred.
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