Using kitchen shears, cut uncooked bacon into small pieces
Heat large skillet to medium-high and cook bacon to desired crispiness
Remove bacon with a slotted spoon and set aside
Pour some bacon grease into appropriate container and set aside
With remaining bacon grease in pan, add scrambled egg and cook
Set egg aside
Add a bit more bacon grease back into pan and add shredded carrot, onion, and green onions
Cook until onion mix is tender and slightly browned
While onion mixture cooks, break apart cauliflower and add to food processor or high powered blender
Pulse until cauliflower is the consistency of coarse rice. It is helpful to do this in batches to ensure an even texture
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
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
Once pineapple is done, add raisins and cashews to the pan and cook for an additional 2 minutes until raisins are plump
Add pineapple mix into cauliflower rice and toss
Add coconut aminos, sesame oil, and fish sauce to cauliflower and toss to coat
Add bacon, eggs and cilantro to dish and combine
Heat thoroughly for an additional two minutes and serve