Place a large skillet over medium heat and add olive oil. Saute onion and bacon 2 minutes or until onions start becoming tender. Add in garlic and stir until fragrant; about 30 seconds.
Pour in brown rice, frozen cauliflower rice, frozen mixed vegetables and shredded chicken. Increase heat to high and stir fry until completely warmed through. Reduce heat to medium.
Push rice mixture to one side of the pan and scramble the eggs on the empty side of the pan. Once they are scrambled to your liking, stir into the rice and toss with soy sauce, ginger, sesame oil and green onion. Stir briefly and serve hot.
*I used a small, precooked chicken breast I had left over in my fridge from a previous meal. Feel free to use rotisserie chicken or pre-cooked chicken from previous recipes. OR, omit all together.