Fried "Rice" (Low Carb and Paleo)

3 slices of bacon
1 medium head cauliflower, riced**
1/2 cup chopped onion
1/4 cup shredded carrots
4 oz sliced mushrooms
1 garlic glove, minced
1/2 tsp ground ginger
1/2 tsp salt
1/2 tsp pepper
2 Tbsp chicken broth
2 1/2 Tbsp coconut aminos (a soy-free and gluten free soy sauce substitute)

In a large skillet, over medium-high heat, cook the bacon until cooked through and crispy.  Place the bacon on a plate lined with paper towel to drain.  Leaving the bacon renderings, add the onions and cook for 2-3 minutes.  Add the carrots, mushrooms, garlic, ginger, salt, and pepper.  Cook for another 5 minutes (stirring frequently) or until the veggies are tender.  Add the riced cauliflower and chicken broth.  Reduce the heat to medium and cover the skillet.  Cook for 5 minutes or until the cauli-rice is tender.  Add the coconut aminos and stir to combine.  Season with salt and pepper to taste.  Crumble the reserved bacon and add it to the pan off the heat.Serve with Teriyaki Wings or Chicken Teriyaki Meatballs.**To rice cauliflower, trim the leaves and core off the head of cauliflower.  Cut the cauliflower into florets and place them in the bowl of a food processor.  Pulse until the cauliflower is the size and shape of rice.

Net Carb Count*: