2 head of cauliflower (chopped raw in food processor to resemble grains of rice)
4 slices of cooked crisp bacon, chopped (reserve the drippings)
½ cup red bell pepper, chopped
½ cup green onion, chopped
1 cup chopped diced carrot
1 cup frozen green peas
2 cups cooked asparagus, diced
4 eggs (beat slightly)
1 tbsp. garlic salt
1 tbsp. Chinese five-spice seasoning
½ cup chopped Chinese parsley (cilantro)
In large fry pan, over medium high heat sauté red bell pepper, green onion, carrot, and Chinese parsley in bacon drippings.
Sauté vegetables until tender. Add chopped cauliflower, garlic salt and Chinese seasoning and continue to sauté in pan until cauliflower is very tender (about 15 minutes. Do not cover pan when cooking cauliflower or it will get mushy).
Add chopped bacon, asparagus, and eggs and stir until eggs are dry and vegetable mixture is well combined. Add frozen peas to cauliflower mixture and toss in pan until heated through, about 2 minutes. Serve.