Fried Cauliflower Rice with Bacon, Spinach, Mushrooms & Eggs

Directions

1. Wash and dry the produce; set aside spinach if unwashed.
2. Heat a nonstick skillet over medium‑high heat.
3. Cut the bacon into small pieces.
4. Cook the bacon in the hot skillet until crisp, 4–5 minutes; transfer to a paper towel–lined plate and reserve the drippings.
5. Coarsely grate the cauliflower and place it in a medium bowl; set aside.
6. Thinly slice the mushrooms.
7. Return the skillet to medium‑high heat and cook the mushrooms until softened, about 5 minutes.
8. Slice the green onions and mix half into the cauliflower bowl for later; reserve the rest for garnish.
9. Add the cauliflower, green onions, and a little oil to the skillet; cook until the cauliflower softens and begins to brown, about 5 minutes.
10. Whisk minced ginger and garlic with soy sauce and maple syrup to make the sauce; set aside.
11. Stir in spinach in batches until just wilted, add the sauce, and cook 30 seconds more; remove from heat and cover to keep warm.
12. In a separate skillet, heat oil over medium‑high and crack in the eggs; cook until the whites set and the yolks are still runny, about 4 minutes.
13. Divide the cauliflower rice and eggs between plates, top with crispy bacon, the remaining green onions, and sesame seeds, and serve.