Prep Time

30 Minutes

Cook Time

20 Minutes



Move over starchy carbs! This low-carb take on an Asian favorite retains all of the familiar flavors you love.


  • 1 cauliflower, cored & riced
  • 5 strips of cooked & crumbled nitrate- and sugar-free bacon
  • 2 large eggs, lightly beaten
  • 2 teaspoons avocado oil
  • 1 teaspoon fresh ginger, grated
  • 1 carrot, peeled and diced
  • 5 ounces of fresh mushrooms, chopped
  • 1 clove garlic, minced
  • 2 green onions, thinly sliced
  • 1-2 tablespoons of coconut aminos or gluten-free soy sauce
  • 1 teaspoon stevia
  • ¼ cup white wine
  • ½ teaspoon fish sauce


  1. Place the cauliflower into the bowl of a food processor and pulse until it resembles rice.
  2. Heat ½ teaspoon of the oil in a medium skillet over moderate heat. Add the beaten egg & cook until the bottom is set. Flip the egg to create a thin omelet. Remove to a plate, slice the egg thinly & set aside to cool.
  3. In a small bowl, mix the coconut aminos, stevia, wine, and fish sauce together. Set aside.
  4. Heat the remaining oil in a large skillet over medium-high heat. Add the ginger & carrots.
  5. Add the mushrooms and garlic and continue to stir until the mushrooms are soft & golden.
  6. Add the cauliflower “rice” & bacon, stir to mix all of the ingredients well. Cover & cook about 5 minutes or until the cauliflower becomes tender.
  7. Add the reserved egg and stir to incorporate.
  8. Pour in the coconut amino mixture & stir well to distribute evenly. Taste & adjust the seasonings if needed.
  9. Serve immediately.