Step 1

Slice the spring onions and diced the bell peppers, set aside.

Step 2

Lightly whisk the egg in a bowl, set aside.

Step 3

Grate cauliflower with coarsest side of a grater and set aside.

Step 4

Heat Wok over high heat. Add half of the peanut oil and scramble the eggs. Remove and set aside.

Step 5

Add the diced bacon to the hot wok, cook until lightly browned. Stir the bacon constantly to prevent it from burning.

Step 6

Add grated cauliflower, constantly stirring and moving in the wok. Add the rest of the peanut oil.

Step 7

Add peas and spring onions continue to mix and turn in the wok.

Step 8

Add sesame oil and wheat free soy sauce and stir through.

Step 9

Add the cooked eggs, mix quickly and serve.