1Remove leaves and stalks from cauliflower and discard. Grate head with box grater or grating blade on food processor until finely chopped. Sliver radishes and carrot. I use a vegetable peeler for this step. Clean and slice green onions.
2Prepare your meat to be added. You can use any cooked meat. In this instance, I used a salmon filet that had been cooked and leftover from a previous meal so I broke it into bite size flakes. The salad shrimp you can buy in the freezer section of the grocery are good.
3Add vegetable oil to bottom of wok or large skillet
4When oil is hot, add garlic and cook til fragrant, stirring constantly.
5Add green onions and cook, stirring, one minute. Then add radishes, carrot and ginger, stirring, one minute.
6Add cauliflower and continue to stir fry five minutes (or so) stirring constantly.
7Add garlic-chili sauce and soy sauce.
8Either push the vegetable mixture to the side or make a well in the middle of the mixture in the bottom of your cooking utensil. Add a little more oil and pour in eggs which have been beaten.
9Cook until eggs are done but moist. Pull the vegetable mixture into the eggs and add cooked meat. Sprinkle cooked, crumbled bacon over top.