Bacon and prawn cauliflower fried wombok

Instructions

1. Using a food processor, process half the cauliflower for 5-10 seconds or until coarsely chopped (the texture of large rice grains). Transfer to a bowl. Repeat with remaining cauliflower.
2. Heat a large wok over medium heat. Lightly spray with oil. Add eggs, swirling wok, to form a thin omelette. Cook for 1-2 minutes. Carefully flip omelette and cook for another 1 minute or until set. Transfer to a board. When cool enough to handle, roll up to form a log and thinly slice.
3. Reheat wok over medium-high heat. Lightly spray with oil. Stir-fry onion and bacon for 2 minutes or until softened and starting to brown. Transfer to a plate. Reheat wok over high heat. Stir-fry cauliflower for 5 minutes or until just starting to soften. Add carrot, wombok, peas, soy sauce and sambal oelek and stir-fry for 2 minutes or until wilted. Return bacon and onion to wok and toss to combine. To serve, spoon into bowls and top with prawns and omelette.