Cut up green onions and pineapple. Rice cauliflower in a food processor with a grating attachment or with a hand grater.
In a large pan over medium-high heat, add pork to brown. Season with salt and pepper. Break up into small bits and cook until it has developed a brown crust, about 8 minutes. Drain fat if desired, reserving at least 1 tbsp in the pan.
Add cauliflower rice to pan. Add pineapple, green onions, coconut aminos, fish sauce, cayenne, and any additional salt and pepper. Cook for 3-4 minutes, stirring occasionally until the rice begins to soften.
Crack the eggs into the pan and stir them around to scramble. Continue to stir until the eggs are fully cooked, 2-3 minutes.
Remove from heat and serve! Enjoy!
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