In a large skillet, cook the chopped bacon over medium heat for about 5–7 minutes, or until crispy. Remove with a slotted spoon and set aside, leaving the fat in the pan.

Add the diced onion and yellow bell pepper to the skillet. Sauté over medium heat for about 3–4 minutes until soft and fragrant.

Stir in the chopped broccoli and sliced mushrooms and cook for an additional 4–5 minutes until tender.

Add the frozen cauliflower rice, breaking up clumps. Sprinkle in garlic powder, ground ginger, salt, pepper, and coconut aminos, mixing thoroughly. Sauté for about 5–6 minutes.

If using eggs, push the cauliflower mixture to one side, crack the eggs into the well, and scramble for 2–3 minutes until set. Mix into cauliflower rice.

Fold the crispy bacon back into the skillet, adjust seasoning with salt and pepper, and cook for another minute.

Spoon into bowls while hot and garnish with fresh herbs if desired.