Bacon Cauliflower Fried Rice

Heat a large wok over medium heat and cook bacon until golden brown and crispy, flipping once. Remove to a paper-towel lined plate and pat off the excess fat. Reserve the bacon fat in the pan.

While the bacon cooks, place the cauliflower florets into a large food processor and pulse until rice-like. Set aside.

Once the bacon is cooked and removed from the pan, turn heat up to medium/high and add the onions and garlic. Cook for 1 minute until lightly golden brown.

Add the riced cauliflower along with the sliced green onions, and cook, stirring occasionally, until cauliflower is golden brown and tender, about 5 minutes.

While cauliflower cooks, heat a small nonstick pan on medium heat. Whisk egg with the water and place into the pan. Cover with a lid and cook until egg is set. Do not scramble it. Once cooked, slide it onto a cutting board and slice into thin strips.

Once the cauliflower is cooked, remove from heat and stir in the sliced egg, coconut aminos and sesame oil. Season to taste with salt and pepper. Crumble in the cooked bacon and stir until evenly mixed. Garnish with extra green onion and sesame seeds and devour!