1 medium head cauliflower
1/2 pound (8 slices) thick-sliced bacon, optional
2 large eggs
1 tablespoon minced ginger
3 cloves garlic, minced
2 medium carrots, diced (about 1 cup)
1 cup corn, fresh or frozen
1/2 cup peas, fresh or frozen
4 green onions, thinly sliced
1/4 cup cashews, almonds, or other nut
2 to 3 tablespoons soy sauce (or if gluten-free, 1 to 2 tablespoons tamari)
Cut the cauliflower into florets, discarding the tough inner core. Working in batches, pulse the cauliflower in a food processor until it breaks down into rice-sized pieces. You should have 5 to 6 cups of cauliflower "rice."
→ For step-by-step instructions, see How To Make Cauliflower Rice or Couscous.
Cook the bacon in a 12-inch skillet over medium heat until crispy. Transfer to a plate lined with a paper towel to drain. Once cooled, roughly chop into pieces. Drain off all but a teaspoon of bacon grease (or use 1 teaspoon vegetable oil), reserving the grease.
Place the pan back over medium-high heat. Whisk the eggs and pour them into the skillet. Quickly scramble the eggs or make an omelet. Transfer the eggs to a cutting board and roughly chop into pieces.
Wipe the skillet clean and warm 1 tablespoon of bacon grease or vegetable oil over medium-high heat. Add the ginger and garlic, and sauté until fragrant, about 30 seconds. Stir in the carrots and sauté until crisp-tender, 2 minutes. Stir the corn, peas, and cauliflower "rice" into the pan, mixing the ingredients thoroughly.
Lower the heat to medium, cover the pan, and cook until the cauliflower is tender, 5 to 8 minutes. Uncover and stir in the bacon, eggs, green onions, cashews, and 2 tablespoons soy sauce. Taste and add more soy sauce to taste. Serve immediately.
Leftovers will keep refrigerated for about a week.