Set a large skillet over medium heat, use kitchen scissors to cut the bacon into the skillet. Cook 5 to 7 minutes until brown. Remove the bacon from the skillet onto paper towels and set aside. Drain most of the bacon grease, leaving about 2 Tbsps of grease in the skillet.

Add the diced onion and cook 3 to 4 minutes, stirring occasionally. Add the thawed cauliflower rice and the peas and carrots to the skillet. Cook 5 minutes, stirring occasionally.

Add the soy sauce, garlic, and ginger. Cook 5 more minutes, stirring as it cooks.

Add the beaten egg and cook 2 to 3 more minutes, stirring, until the egg is cooked through.

Add the cooked bacon and pineapple, stir until evenly mixed in and warmed through. Serve with green onions, Sriracha and extra soy sauce on the side if desired.