Preparation: Finely chop garlic and shallots. Marinate prawns with 1 tablespoon rice wine and 1 tablespoon light soy sauce. Beat 2 eggs with a dash of salt and set aside.

Put 1/2 head of cauliflower into the food processor and pulse into rice-like shape.

Heat the wok with vegetable oil.

Sautee chopped garlic and shallots until slightly browned.

Put in prawns and stir fry for 1 minute.

Put in mixed vegetables and continue stir frying.

Pour in the cauliflower and stir fry evenly. Add 1/2 cup of chicken broth and stir evenly.

Cover the wok with cover for 2 minutes.

Create a hole in the middle of the cauliflower mixture. Put in some oil and pour in eggs mixture.

Stir fry to evenly distribute the eggs with the cauliflower rice. Add salt to taste.

Dish out and it's ready to be served.