pineapple fried cauliflower rice

1 Using kitchen shears, cut uncooked bacon into small pieces
2 Heat large skillet to medium-high and cook bacon to desired crispiness
3 Remove bacon with a slotted spoon and set aside
4 Pour some bacon grease into appropriate container and set aside
5 With remaining bacon grease in pan, add scrambled egg and cook
6 Set egg aside
7 Add a bit more bacon grease back into pan and add shredded carrot, onion, and green onions
8 Cook until onion mix is tender and slightly browned
9 While onion mixture cooks, break apart cauliflower and add to food processor or high powered blender
10 Pulse until cauliflower is the consistency of coarse rice. It is helpful to do this in batches to ensure an even texture
11 Once the onion mix is done, add the cauliflower to the pan and combine, cooking covered for 5 minutes. Cauliflower should be tender but still retain a "bite" to it
12 In a separate pan, heat coconut oil. Once the pan and oil is hot, add pineapple. Do not stir right away, let pineapple get a brown sear on one side, THEN toss to coat
13 Once pineapple is done, add raisins and cashews to the pan and cook for an additional 2 minutes until raisins are plump
14 Add pineapple mix into cauliflower rice and toss
15 Add coconut aminos, sesame oil, and fish sauce to cauliflower and toss to coat
16 Add bacon, eggs and cilantro to dish and combine
17 Heat thoroughly for an additional two minutes and serve