1.In a wok, heat half oil on medium. Pour in egg, swirling to make a thin omelette. Cook for 1-2 minutes each side. Slide onto board, roll up and slice thinly.
2.To make cauliflower rice; in a food processor, pulse cauliflower, until finely chopped. Blanch in a saucepan of boiling water, for 2 minutes, until tender. Drain. Keep warm.
3.In same wok, heat remaining oil on high. Stir-fry chicken for 3-4 minutes. Add prawns, garlic, ginger and chilli. Stir-fry for 1-2 minutes.
4.Add beans, wombok, carrot, capsicum, onion and soy. Stir-fry for 1 minute. Mix in cauliflower rice and stir-fry for 1-2 minutes to heat through.
5.Serve in bowls topped with omelette, bean sprouts and extra coriander and chilli. Accompany with chilli sauce.