Place cauliflower in a blender and pulse until it’s the consistency of rice.
Spray a wok with low calorie cooking spray and set on a medium heat.
Fry the chicken and bacon for 5-10 minutes, then put to one side in a bowl.
Spray the wok again with low calorie cooking spray and then add the onions and garlic. Fry until soft, then add the cauliflower, chicken, soy sauce, peas and the bacon. Continue cooking for another 10 minutes.
Push all ingredients in the wok to one side then add the egg and mix.
Cook for a further 5 minutes and season to taste with salt and pepper.
Serve sprinkled with some chopped spring onions.