Rice the cauliflower. The fastest way is using the grating disc of a food processor, but you can also pulse small florets in a food processor, grate it on a box grater or chop into small pieces with a knife.

Set aside.

In a large skillet with a lid, cook bacon until crisp.

Remove bacon and reserve, but leave bacon fat in the pan.

Over medium heat, cook shallot and mushrooms 3 to 4 minutes in bacon fat.

Add mirin and scrape up any brown bits from the bottom of the pan.

Add stock or water and riced cauliflower and stir well.

Cover and cook 5 to 7 minutes until liquid is absorbed and cauliflower is fluffy.

Stir in 2 tablespoons soy sauce and the fish sauce.

In a separate pan, cook eggs into a thin, flat omelet.

Roll up and slice crosswise into ribbons.

Stir into cauliflower along with the reserved bacon.

Serve warm with optional garnishes.