Cauliflower Fried Rice with Chicken & Pork {Paleo & Whole30}

1 head cauliflower riced, or 12 oz (came out just shy of 4 cups)
4 slices thick sliced paleo bacon chopped into small bite size pieces OR 1/2 lb ground pork*
2-3 tbsp rendered bacon fat or other cooking fat of choice (coconut oil or ghee)
2 eggs whisked
4 scallions white and green parts separated - thinly sliced
1 large carrot peeled and chopped small about 1 cup
1 large handful kale chopped
1 inch chunk fresh ginger peeled and grated (about 2 tsp)
3 cloves garlic minced
1 lb boneless skinless chicken breasts or thighs precooked (or any precooked chicken you have on hand) and chopped into bite size pieces
6 Tbsp coconut aminos this is a paleo and Whole30 friendly equivalent of soy sauce
2 Tbsp pure sesame oil
sea salt to taste

Have all ingredients chopped and ready to go before beginning.
Heat a wok or large non-stick skillet over med-hi heat, add the chopped bacon or ground pork*. Cook, stirring, until browned (2-3 mins), then remove to a plate using a slotted spoon, turn off heat.
Pour the rendered fat into a glass bowl for later use. Reserve 2 tsp fat to scramble the eggs. Return heat to medium high and add the eggs, scramble, chop into pieces and remove to a plate (with the bacon is fine)
Keeping the heat on med-med/hi, Add another 1-2 tbsp cooking fat to the pan, then add the chopped kale and carrots and a bit of sea salt, stir to coat and cook, stirring, about 5 minutes to soften.
Once the carrots are fork tender, add the white and light green part of the scallions, garlic and ginger and cook another 2-3 minutes, stirring.
Add the riced cauliflower and stir to coat with the cooked veggies. Add all the coconut aminos and sesame oil and stir to coat, continue to cook another 3 minutes or so, then stir in the chopped chicken, scrambled eggs, and bacon or ground pork, stir and cook another minute, remove from heat.
Sprinkle with a bit more sea salt or coconut aminos to taste, then garnish with thinly sliced scallions (green parts) and serve! Store leftovers in the refrigerator for up to 4 days - it reheats well to bring leftovers to work!

*If using ground pork, I highly recommend seasoning with sea salt, pepper and any other desired seasonings.

Calories: 428kcal

Carbohydrates: 10g

Protein: 31g

Fat: 28g

Saturated Fat: 8g

Cholesterol: 175mg

Sodium: 853mg

Potassium: 734mg

Fiber: 1g

Sugar: 1g

Vitamin A: 4245IU

Vitamin C: 35.2mg

Calcium: 63mg

Iron: 1.4mg