Bacon & Egg Fried Rice

prep time: 25 minutes | Serves: 5-6

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4 cups riced cauliflower (frozen or defrosted)

4 cups cooked brown rice

1 lb Bacon, cooked and roughly chopped (I like it in about 1 inch pieces)

6 eggs

1 onion, diced

1 medium carrot, diced

1 cup edamame or frozen Peas

4 cups fresh spinach

2 tbsp olive oil

1/2 tsp salt

2 tsp sesame oil

3 tbsp coconut Aminos or Gluten Free Soy Sauce

1 tbsp rice wine vinegar

Sriracha to taste

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Heat a deep skillet or dutch oven over medium heat. Add a little olive oil and scramble the eggs in the pan. Season with Salt & Pepper, Transfer eggs to a dish and set aside.

In the same pan add the remaining olive oil. Place the onion and carrots in the pan and cook for about 5 minutes. Add the riced cauliflower, cooking over high heat, stirring occassionally for about 5 minutes. Season with 1/2 tsp salt. Stir in the brown rice, Coconut aminos, rice wine vinegar and sesame oil. add the edamame, bacon, spinach, eggs and cook about 2 additional minutes.

Serve with Sriracha on the side or divide into individual containers to be reheated and enjoyed at another time.