Get a large head of cauliflower and a knife.
Cut up the head of cauliflower into florets.
Put the cauliflower florets into the food processor and pulse it until it becomes a rice consistency.
Transfer the riced cauliflower into a container or cookie sheet. Press all of your body weight onto a paper towel sitting on top of the cauliflower. The idea is to drain as much water as possible from it.
It should look a little bit like short grain rice once you finished.
Chop up 2 stalks of scallions to put into the fried rice.
Slice some bacon into very thin strips, we’ll be using these later.
Put the bacon into the pan, we want to cook these until they’re extra crispy.
Once the bacon is around this stage, you can remove it from the pan.
Put it onto some paper towels to dry off and crisp up. Keep some of the bacon fat in the pan.
Put the cauliflower over the bacon fat and allow it to cook for a moment. Add your soy sauce and fish sauce to the cauliflower fried rice and mix it well.
Put the cauliflower off to the side and add your sesame oil, scallions, garlic, and ginger.
Allow this to cook for a minute and mix everything together well. You can add your pepper at this point. I usually go pretty heavy with the pepper because it adds a nice flavor.
Push your cauliflower fried rice off to the side and add your 2 scrambled eggs to the pan.
You want the eggs to get to an omelette consistency, so allow them to cook through before you flip them to cook more.
Once the eggs are cooked, break them up into small pieces and add your bacon.
Stir everything well and serve!
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