Mix the egg yolks and white together with 2 tablespoons of the soy sauce and a dash of pepper.
Heat 1 tablespoon of the oil in a frying pan over a medium heat, then add the eggs and spread out evenly.
Gently draw the edges of the cooked egg from the sides of the pan so you end up with a nice, flat omelette.
Once fully cooked (about 3-4 minutes), pop the omelette onto a plate.
In a large non-stick wok, heat the remaining tablespoon of oil over a high heat.
Fry the garli, chilli and spring onions for 1-2 minutes, then add the cauliflower rice and stir well.
Cook for 3-4 minutes, stirring well to release some of its moisture.
Add the brown rice, Chinese 5 spice and the remaining 2 tablespoons of soy sauce.
Add the defrosted vegetables to the wok and stir-fry for a further 2-3 minutes.
Add the prawns, ham and chicken and cook for 3-4 minutes to warm through, ensuring they are properly reheated.
Finally, slice the omelette and mix into the pan. Serve.
Top Tip for making special-fried rice
Cauliflower is a high-fibre, low-carb alternative to rice, which drastically cuts the calories of this favourite dish. If you don't have a food-processor, you can chop or shave finely with a sharp knife instead
