Beat eggs in a bowl. Heat a large frying pan with a dash of EVOO and create 2 Chinese style omelettes, by dividing the mix in half and covering the base of the hot pan with the mix. Allow to cook on both sides and repeat with remaining half of the mix. Roll the omelettes up and slice them into thin strips.
Add another dash of oil and add the onions and bacon, pan frying on medium until cooked through, taking care not to brown too much. Cook firm tofu now if you wish to use it. Remove from the pan.
Add another dash of EVOO and add the chicken with 1 tspn of minced garlic and pan fry until cooked through. Remove from the pan. You can also cook the prawns now and saute them till cooked, taking care not to overcook them. Set them aside.
Turn the heat up on the frying pan to high and once pan is very hot, add the remaining oil and the riced cauliflower. Add 2 teaspoons minced garlic, 1 teaspoon minced chili, 1/2 teaspoon minced ginger and 2 tablespoons of Tamari. Saute on high till cauliflower rice has cooked and browned slightly. This could take 3-5 minutes. *note that I prefer my rice not to be over cooked.
Add the sauteed ingredients such as the chicken, prawns and/or tofu if using, and onions, back to the pan and saute the fried rice until till heated through.
Divide into 4 bowls. Top with sliced Chinese omelette, chopped spring onions and a handful of fresh bean sprouts if desired.