🥓 Cauliflower Fried Rice with Bacon and Eggs

🥦 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:

1. 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.
2. Scramble eggs:
   Pour beaten eggs into the pan with bacon fat. Scramble gently until just set. Remove eggs and set aside.
3. Sauté aromatics:
   Add sesame oil and minced garlic to the pan. Sauté for 30 seconds until fragrant.
4. 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.
5. 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.
6. 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.