Cook the bacon in a large skillet over medium heat. Remove from heat once bacon is crisp to your liking, 8-10 minutes. Then transfer to a paper towel-lined plate to absorb the oil.
Toss the cauliflower into a food processor, and pulse until it looks like rice grains. Make sure not to over process.
In a small bowl, whisk the eggs together with salt and pepper to taste. Pour the eggs into the hot bacon drippings, and fry up a thin egg omelet. Remove the omelet from the pan, slice it into ribbons, and set aside.
Heat olive oil over medium-high heat, and add the onions along with a sprinkle of salt and pepper. Once the onions are soft and translucent, about 5 minutes, add the sliced mushrooms. When the mushrooms are browned, add the grated ginger and stir for 30 seconds to incorporate.
Add the cauliflower “rice,” season with a bit more salt and pepper, and mix the ingredients together. Place a lid on the skillet, turn the heat down to low, and cook for about 5 minutes with the skillet covered. The “rice” is ready when it’s tender but not mushy.
Season with the coconut aminos, coconut vinegar, and fish sauce. Before serving, mix in the scallions, cilantro, omelet slices, and the reserved crispy bacon.