Step 1

Whiz the cauliflower in a food processor until mixture resembles rice. Set aside.

Step 2

Heat 1 tbs coconut oil in a wok over medium-high heat. Whisk eggs with 1 tbs soy sauce and add to wok, swirling to cover the base. Cook for 1 minute or until omelette is just cooked through. Turn out from wok onto a clean board and keep warm. Add remaining 1 tbs coconut oil to wok and increase heat to high. Season the prawns and cook for 2 minutes or until light golden and cooked through. Remove from wok using a slotted spoon and set aside. Add garlic, ginger and chilli, and toss for 1-2 minutes until fragrant. Add oyster sauce, sesame oil, chilli bean paste and remaining 1 tbs soy sauce, and simmer for 1 minute. Add the cauli rice and toss to coat. Cook, stirring, for 1-2 minutes to warm through. Add prawns, then divide among serving plates. Slice the omelette and place over the rice. Scatter with coriander, chilli and fried shallots to serve.