Start by putting the bacon in a cold pan and cooking it on a medium heat till the fat starts to render out and the bacon becomes crispy.
As the bacon cooks, crack the eggs in a bowl, season with salt and pepper and beat them till nice and frothy.
Once the bacon has cooked remove from the pan along with the bacon fat. Spoon back in about a teaspoon or two of the rendered fat.
Add the eggs and scramble them to create nice big egg curds. Once cooked remove and set aside.
Now add some more of the fat back to the pan and chop the white part of the spring onion and add it to the pan. Also slice the mushrooms and add them.
Cook the mushrooms and onions till the water from the mushrooms is released and evaporates and they start caramelizing.
Then mince the garlic and add it to the pan along with more of the bacon fat if needed. Sautee till the garlic starts turning golden brown.
Next add the bell peppers and give everything a good mix. Now if you want your bell peppers soft then cook for 3-4 minutes otherwise after a minute of cooking add in the cauliflower rice. Also throw in any more of that bacon fat that is left over.
Give everything a good mix and season with the soya sauce, salt and pepper.
Sautee everything for another minute before adding in the fried bacon, eggs and the green part of the spring onion. Make sure you chop that green part nice and fine.
And then after giving it a final good mix, your bacon and egg fried rice is ready.