Caulifower rice

1. Divide the cauliflower into florets, put these in a food processor and blitz into crumbs. If you don’t have a food process you can buy pouches of cauliflower rice in all the major supermarkets.
2. Coat the bottom of a wide shallow frying pan with water (no more than 50ml), place it on the heat and add the blitzed cauliflower in an even layer. Cook, stirring fairly regularly, until the cauliflower is tender and has a dry and fluffy texture.

Stir fry

1. Meanwhile, start the stir-fry. Heat the vegetable oil in a wok. When it is smoking, add the red pepper, mushrooms and spring onions. Stir-fry until the veg are softened and browning round the edges, then add the ginger and garlic and cook for a further minute.
2. Sprinkle in the Chinese five-spice and season with salt and pepper. Push everything to one side and pour the egg into the wok, making sure it is over direct heat. Let the egg set on the underside, then break it up. Continue to do this until all the egg is cooked. Add the peas and the cauliflower rice and toss everything together for a couple of minutes until piping hot.
3. Add a dash of sesame oil and a few coriander leaves and serve at once.
4. Put some soy sauce and chilli sauce on the table to add to your liking.