Heat half the oil in a non stick wok over medium heat. Pour in eggs, swirl over the base to form a thin omelette and cook until just set. Remove from wok and set aside.
Increase heat to medium-high add remaining oil, sauté bacon and onion for 4-5 minutes or until lightly browned. Add garlic and continue to cook for a further minute. Add frozen Birds Eye Veggie Rice and frozen Birds Eye Vegetables, stir fry for 6 minutes until softened. Remove from heat and stir through soy sauce.
Roll up omelette and thinly slice. Serve cauliflower fried rice topped with egg. Garnish with spring onion and serve.
For a meat-free option, omit bacon.