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Have all ingredients chopped and ready to go before beginning.
Heat a wok or large non-stick skillet over med-hi heat, add the chopped bacon or ground pork*. Cook, stirring, until browned (2-3 mins), then remove to a plate using a slotted spoon, turn off heat.
Pour the rendered fat into a glass bowl for later use. Reserve 2 tsp fat to scramble the eggs. Return heat to medium high and add the eggs, scramble, chop into pieces and remove to a plate (with the bacon is fine)
Keeping the heat on med-med/hi, Add another 1-2 tbsp cooking fat to the pan, then add the chopped kale and carrots and a bit of sea salt, stir to coat and cook, stirring, about 5 minutes to soften.
Once the carrots are fork tender, add the white and light green part of the scallions, garlic and ginger and cook another 2-3 minutes, stirring.
Add the riced cauliflower and stir to coat with the cooked veggies. Add all the coconut aminos and sesame oil and stir to coat, continue to cook another 3 minutes or so, then stir in the chopped chicken, scrambled eggs, and bacon or ground pork, stir and cook another minute, remove from heat.
Sprinkle with a bit more sea salt or coconut aminos to taste, then garnish with thinly sliced scallions (green parts) and serve! Store leftovers in the refrigerator for up to 4 days - it reheats well to bring leftovers to work!