CAULIFLOWER NASI GORENG

PREP + COOK TIME 1 HOUR SERVES 2

⅓ cup (65g) long-grain brown rice

1 tablespoon olive oil

250g chicken breast fillets, trimmed, sliced thinly

1 clove garlic, crushed

1 teaspoon finely grated fresh ginger

1 fresh long red chilli, seeded, chopped finely

½ teaspoon shrimp paste

1 small brown onion (80g), chopped finely

1 small carrot (70g), cut into matchsticks

50g green beans, cut into 2cm lengths

½ small red capsicum (75g), cut into strips

1 cup (80g) shredded cabbage

250g cauliflower, sliced thinly

2 teaspoons salt-reduced soy sauce

2 eggs

2 green onions, sliced thinly into 3cm lengths

1 fresh long red chilli, extra, seeded, cut into long, thin strips

2 teaspoons packaged fried shallots

1 Cook rice in a small saucepan of boiling water for 30 minutes or until just tender; drain.

2 Heat 1 teaspoon of the oil in a wok over medium-high heat; stir-fry chicken, garlic, ginger, chopped chilli and shrimp paste for 2 minutes or until just cooked through. Transfer mixture to a plate. 3 Heat another teaspoon of the oil in wok; stir-fry brown onion, carrot, beans and capsicum for 3 minutes or until tender. Add cabbage; stir-fry for 3 minutes or until wilted. Add cauliflower and soy sauce to wok; stir-fry for 4 minutes or until cauliflower is just tender. Return chicken mixture and rice to wok; stir-fry for 2 minutes or until hot.

4 Heat remaining oil in a small non-stick frying pan over medium heat. Fry eggs for 3 minutes or until the edges are crisp, the whites are cooked and the yolks are still soft.

5 Serve cauliflower mixture topped with fried egg, green onion, extra chilli and fried shallots.