| Servings | serves |
Ingredients
- 600 grams Cauliflower outer leaves removed, roughly chopped
- 4 tablespoons Coconut Oil
- 350 grams Chicken Thigh Fillets cut into 2 cm pieces
- 150 grams Bacon cut into 2cm pieces
- 4 Spring Onions thinly sliced
- 1 Red Chilli deseeded and finely chopped
- 2 Garlic Cloves crushed
- 1 Carrot finely diced
- 1 Stalk Celery finely diced
- 1 teaspoon Shrimp Paste
- 80 grams Chinese Cabbage finely shredded
- 150 grams Prawns shelled, deveined and cooked baby
- 80 grams Bean Sprouts
- 4 tablespoons Fried Shallots or Garlic
- 3 tablespoons Tamari or Coconut Aminos
- 1 teaspoon Honey
- 1 tablespoon Fish Sauce
- 1 teaspoon Tamarind Paste
- 4 Eggs
- Salt and Black Pepper
- Lime cut into wedges, to serve
- 4 tablespoons Cultured Vegetables or Krauts
- 250 ml Coconut Oil
Ingredients
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Instructions
- Place the cauliflower in a food processor and pulse until it forms the size of small, rice grain-like granules. Set aside.
- Heat a large wok or deep frying pan over medium-high heat, add 1 tablespoon of the coconut oil and heat until just smoking. Add half the chicken and stir-fry for 3 minutes, or until brown and just cooked. Transfer to a bowl, then stir-fry the remaining chicken in another tablespoon of oil and transfer to the bowl.
- Add the bacon to the pan and stir-fry for 3 minutes until golden and crispy. Transfer to the bowl with the cooked chicken. Add another tablespoon of oil to the pan and heat over medium heat. Add the spring onion, chilli and garlic and stir-fry for a further 3 minutes.
- Return the chicken and bacon to the pan, then add the shrimp paste, cabbage and prawns and stir-fry for 2 minutes, or until the cabbage wilts. Add the cauliflower rice, bean sprouts, 2 tablespoons of fried shallots, tamari or coconut aminos, honey, fish sauce and tamarind. Stir-fry for 2 minutes until heated through. Transfer to a bowl and keep warm.
- Heat half of the remaining oil or fat in a large non-stick frying pan over medium-high heat. Crack two eggs into the pan and fry until the whites set and the yolks begin to harden. Transfer the eggs to a plate and repeat with the remaining eggs and oil. Season with salt and pepper. Spoon the nasi goreng into four serving bowls, top each one with a fired egg and the remaining fried shallots and serve with a lime wedge.
- Spoon 1 tablespoon of cultured vegetables or kraut on each plate.
- Fried Shallots or Garlic: To make your own fried shallots or garlic, melt the oil in a small saucepan over a medium heat. Add the shallots or garlic and cook for 2-3 minutes until golden. Remove with a slotted spoon and drain on paper towel.
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