8 slices Bacon, diced
1/2 Onion, finely chopped
2 cloves Garlic, minced
3 teaspoon Ginger, minced (or ginger paste)
1 pound Large shrimp, peeled and deveined
3 Cups Steamed Cauliflower Rice
2 Large Eggs, scrambled
1 1/2 Tablespoons Soy Sauce or Coconut Aminos
1/2 teaspoon Sesame oil
3 Scallions, thinly sliced
US Customary – Metric
Cook the bacon in a large skillet over medium-high heat until crisp.
Reduce heat to medium, add in onion and saute until translucent, about 5 minutes.
Add in the garlic and ginger, saute for one minute more.
Push bacon and onion mixture to one side of the pan, and add shrimp to the skillet.
Cook shrimp on both sides until thoroughly cooked.
Add in steamed cauliflower rice, scrambled eggs, soy sauce, sesame oil and scallions. Toss to combine, and serve.
For the nutrition calculations of the recipe, I used 1/2 cup of onion, thick sliced bacon (wright brand), and large shrimp. Also, I assumed 3 tablespoons of bacon grease remained in the pan.
For the steamed cauliflower rice, you can use already riced cauliflower in the frozen section (my favorite), or you can use my recipe that I have here.
I am a huge fan of the shortcut ingredient ginger paste. You can find it in the produce section of most grocery stores.