Prep Time: 10-20 Minutes
Cook Time: 30 Minutes
Approx. Total/Net Carbs for Entire Dish:
37 g / 25 g
1 lb cooked cauli rice (cauli rice from about 1 small head of cauliflower)
3 bacon slices
2 large eggs
1 small onion, diced
4 oz beech mushrooms, chopped
1 1/4 tsp ginger
2 scallions, thinly sliced
2 tbsp chopped cilantro
1/4 tsp fish sauce
2 cloves garlic, minced
1/4 tsp ground mustard
Tips & Substitutions
Ground Mustard: 1/4 tablespooon regular mustard. Add this with the mushrooms
Beech Mushrooms: Really any other mushrooms
In pan over medium-high heat, fry bacon slices, flipping once, until crispy, 5-7 minutes.
Remove bacon from pan, leaving fat behind.
Add eggs to pan. With your spatula or comparable utensil, break the yolk and scramble the egg mixture (in essence just mix it all together). Now, you aren't making scrambled eggs here. You are aiming for nicely browned bits of fully, cooked mixed eggs.
Remove the egg from the pan and add to the bacon container.
Add onions to the pan and sauté until translucent and soft, about 7-10 minutes.
Add mushrooms and sauté until water exuded from mushrooms has evaporated and mushrooms have browned, about 10 minutes.
Add ginger and garlic and sauté until garlic browned and fragrant, about 1-2 minutes.
Add bacon, egg, cauli rice, coconut aminos (if using), cilantro, fish sauce, ground mustard, and scallops. Mix to combine and heat through.