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Pete Evans' Nasi Goreng With a Twist

Pete Evans' Nasi Goreng With a Twist
  • 6 6

  • Preparation time:

  • Cooking time:

Ingredients

600 g cauliflower, roughly chopped
4 tablespoons coconut oil
350 g chicken thigh fillets, skin left on, cut into 2 cm pieces
150 g bacon, cut into 2 cm pieces
4 spring onions, thinly sliced
1 long red chilli, deseeded and finely chopped
2 garlic cloves, crushed
1 small carrot, finely diced
1 celery stalk, finely diced
1 teaspoon shrimp paste*
80 g Chinese cabbage (wong bok), finely shredded
150 g shelled and deveined cooked baby prawns
80 g bean sprouts
4 tablespoons fried shallots or garlic
(to make your own, see below)
3 tablespoons tamari or coconut
Aminos*
1 teaspoon honey (optional)
1 tablespoon fish sauce
1 teaspoon tamarind* paste
4 eggs
Salt and freshly ground black pepper
Lime wedges, to serve
Fried shallots or Garlic
250 ml (1 cup) coconut oil
4 French shallots or garlic cloves, thinly sliced

Method

Place the cauliflower in a food processor and pulse into small granules – it should resemble rice. Set aside.

Place 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.

Transfer to the bowl.

Add the bacon to the pan and stirfry 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 30 seconds. Add the carrot and celery 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, the tamari or coconut aminos, honey (if using), fish sauce and tamarind. Stirfry 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 fried egg and the remaining fried shallots. Serve with lime wedges.

Notes