NASI GORENG WITH CAULIFLOWER RICE

Prep time 15 mins Cooking time 10 mins Serves 4

INGREDIENTS

2 tsp canola oil

2 eggs, whisked

125g chicken breast fillets, thinly sliced

250g peeled green prawns 1 clove garlic, crushed

2cm ginger, peeled, grated

1 long red chilli, seeded, sliced, plus extra to serve

100g green beans, halved

1 cup shredded Chinese cabbage 1 carrot, cut into matchsticks ½ red capsicum, sliced

3 green onions, sliced, plus extra to serve

1 tbsp light soy sauce

Bean sprouts, coriander leaves, chilli sauce, to serve

1 large cauliflower, chopped

METHOD

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

Serve in bowls topped with omelette, bean sprouts and extra coriander and chilli. Accompany with chilli sauce.