Preheat oven to 425F. Spray a large sheet pan with oil. Combine the riced cauliflower, olive oil, and salt on the prepared sheet pan, spread out in a single layer. Roast for 25 minutes (stirring 1/2 way through).

In a large saute pan over medium heat, cook bacon until almost crispy. Remove from pan; place between paper towels to remove grease. Chop into small pieces. In same pan, scramble egg and set aside. You’ll add it back into the mixture at the very end.

In the same pan, add a drizzle of olive oil, and saute onions until translucent.

Add in the cooked cauliflower and stir, frying for 1 minute. Add in the cooked peas, pineapple, cashews, soy sauce, and fresh parsley. Lightly toss. Salt and pepper to taste; serve!