It's been so nice and warm here lately! It actually got into the low seventies a couple days last week. Yesterday and today dipped a little, but we should be back to the sixties by the end of the week. I love it! Makes me want to talk about things that taste like summer. So here you go!
3-4 strips bacon
1 medium onion, diced
3 cups riced cauliflower
1 teaspoon Sriracha or Asian chili-garlic sauce
1 teaspoon soy sauce
1 cup fresh pineapple, diced
2 teaspoons lime zest
1-2 scallions, sliced, for garnish (if desired)
salt and pepper to taste
1. Dice bacon and cook over medium-high heat in large cast iron or nonstick pan. Once bacon is nice and crisp, remove from pan and set aside. Discard most of the bacon fat, reserving just enough to lightly coat the bottom of the pan.
2. Reduce heat to medium, add onions and cook until softened but not browned, about 4-5 minutes. Increase heat to medium high again. Add cauliflower and cook just for 2-3 minutes until it begins to pick up a bit of color. (If you cook the cauliflower for too long over a lower heat, it tends to become mush. Basically, you just need a quick toast.)
3. Add soy sauce and Sriracha and incorporate well. Within the pan, push the cauliflower aside to make a small space on the bottom surface of the pan to add the egg. Crack egg into a small dish and scramble. Add to pan and cook until almost firm. Once it is almost cooked through, incorporate it into the cauliflower mixture.
4. Add pineapple and lime zest and incorporate into the mixture quickly, just to warm the pineapple slightly.
5. Salt and pepper to taste and garnish with the crispy bacon, green onions, and a bit more Sriracha if desired.