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

Ingredients:

• 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

Directions:

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.