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.