Cut the cauliflower into chunks. Working in batches, pulse the cauliflower in a food processor until coarse in texture, like rice. Alternatively, you can use a bag of cauli crumbles.
Add bacon to cold skillet, turn heat to medium-high and cook bacon until done. Transfer to a paper towel lined plate. Once cool, roughly chop bacon.
Using leftover bacon grease, add the eggs and quickly scramble. Transfer the eggs to a plate and set aside. Add the garlic and ginger and cook, stirring constantly, about 1 minute. Add the peas and carrots, scallions and cauliflower. Stir-fry until the vegetables are tender, about 2-3 minutes.
As the vegetables and protein are cooking, whisk the soy sauce and sesame oil together in a small bowl. Stir the sauce and chicken and bacon, into the cauliflower mixture. Cook an additional minute or 2. Stir the cooked eggs back into the mixture. Serve with additional soy sauce if desired.