Chop the bacon, chicken, and vegetables so you can work quickly once you start cooking. Cut the cauliflower into florets and place them in the food processor. Pulse until it roughly resembles rice.
Heat a large wok (or skillet) over medium heat. Place a rimmed dish to the side of the wok as a holding dish. Add the bacon to the skillet and fry until brown and crispy. Remove with a slotted spoon and place in the dish.
Add the eggs to the skillet and quickly scramble. Use your spoon to break into small pieces, then move to the holding dish. If needed add a small amount of oil to the wok.
Turn the heat to high and add the chicken, white onion pieces, ginger, and garlic. Stir fry until the chicken is just barely cooked through, then add the carrots and cook another minute. Use a slotted spoon to transfer to the holding dish.
Now add the cauliflower "rice" to the wok. Stir fry for 3-5 minutes until soft, but still firm. Add all the cooked ingredients back to the wok, along with the frozen peas, soy sauce to taste, and chile paste. Toss and cook until the peas are warmed through, then toss in the green onion tops and basil. Serve warm with lime wedges.
Looking for Keto Adaptations? Substitute chopped broccoli for the carrots and peas to lower the carbs.