Ingredients 

Serves 6

1 small head cauliflower, separated in florets or 16 ounces riced cauliflower
3 bacon slices, cut into small dice (make sure it’s sugar-free & junk-free if you’re doing a Whole30)
2 large eggs
Kosher salt
Freshly ground black pepper
1 small onion, minced
4 ounces cremini mushrooms, stemmed and thinly sliced
1-inch ginger knob, peeled and grated with a microplane
2 scallions, thinly sliced
2 tablespoons chopped cilantro leaves
2 tablespoons chopped basil
1 tablespoon chopped mint
2 tablespoons coconut aminos
Splash of coconut vinegar or rice vinegar (optional)
Splash of Red Boat Fish Sauce (not optional)

Preparation 

1. Pulse the cauliflower florets in a food processor until the pieces resemble rice or couscous

2. Place diced bacon into a large cast iron skillet over medium heat and brown until the bits are crispy.

3. While the bacon is cooking, whisk the two eggs in a small bowl with some salt and pepper.  When the bacon’s done, remove to a separate plate with a slotted spoon.

4. Pour the whisked eggs into the hot bacon grease and fry a thin egg omelet, about 2 minutes on one side and then 30 seconds on the other side. Transfer the egg omelet to a cutting board and slice it thinly. Set it aside.

5. Turn up the heat on the cast iron skillet to medium-high heat and add the chopped onions (along with a dash of salt and pepper). Once the onion soften, toss in the sliced mushrooms (along with yet another sprinkle of salt and pepper) and stir-fry everything until the mushroom liquid has evaporated and the they have browned a bit.

6. While the mushrooms cook, grate ginger. When the mushrooms are cooked through, add the ginger and stir it around for 30 seconds or until fragrant. Toss in the cauliflower and more salt and pepper.

7. Place a lid on the skillet and lower the heat to low and cook it covered for about 5 minutes. When the cauliflower’s tender (but not too mushy), add the coconut aminos, the herbs, and the sliced egg omelet. You can also add a little coconut vinegar to add a tiny bit of tang to the dish. Add in Red Boat Fish Sauce. Taste for seasoning and adjust if necessary.