Cauliflower nasi goreng
65g long-grain brown rice
1 tbsp olive oil
250g chicken breast fillets, trimmed and thinly sliced
1 clove garlic, crushed
1 tsp finely grated fresh ginger
1 fresh long red chilli, seeded and finely chopped
½ tsp shrimp paste
80g brown onion, finely chopped
70g carrot, cut into matchsticks
50g green beans, cut into 2cm lengths
75g red capsicum, cut into strips
80g shredded cabbage
250g cauliflower, thinly sliced
2 tsp soy sauce
2 spring onions, thinly sliced
1 fresh long red chilli extra, seeded, cut into long thin strips
2 tsp packaged fried shallots
Cook rice in a small saucepan of boiling water for 30 mins or until just tender; drain.
Heat 1 tsp of the oil in a wok over medium-high heat; stir-fry chicken, garlic, ginger, chopped chilli and paste until cooked through.
Transfer mixture to a plate.
Heat another 1 tsp of the oil in wok; stir-fry brown onion, carrot, beans and bell peppers for 3 mins.
Add cabbage, stir-fry for 3 mins.
Add cauliflower and sauce to wok; stir-fry for 4 mins or until cauliflower is just tender.
Return chicken mixture and rice to wok; stir-fry until hot.
Heat remaining oil in a small non-stick frying pan over a medium heat.
Fry eggs for 3 mins or until the edges are crisp, the white are cooked and the yolks are still soft.
Serve cauliflower mixture topped with fried egg, spring onion, extra chilli and shallots.