Cauliflower Rice Nasi Goreng Recipe
Try this Nasi Goreng Indonesian staple with an inventive twist, high in texture and flavour.
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Cooking tools:
- Food processor
- Saucepan
- Wooden spoon
- Slotted spoon
- Paper towel
- Wok
- Mixing bowl
- Aluminum foil
- Nonstick skillet
- Serving bowl
- Cutting board
- Chef's knife
- Spatula
- Stove
- Oven
- Colander
- Measuring spoon
- Measuring cup
- Plate
- Serving platter
- Grater
- Peeler
Ingredients
- 550g cauliflower, chopped
- 5 tbsp coconut oil, ghee or duck fat
- 400g free-range organic boneless chicken thighs (skin on), cut into 2cm pieces
- 150g bacon, cut in 2cm pieces
- 4 spring onions, thinly sliced
- 1 long red chilli, deseeded and finely diced
- 2 cloves garlic, minced
- 1 small carrot, finely diced
- 1 celery stalk
- 1 tsp shrimp paste
- 80g Chinese cabbage, finely shredded
- 150g cooked shrimp, peeled
- 80g bean sprouts
- 4 tbsp wheat-free tamari or coconut aminos
- 2 tbsp fish sauce
- 1 tbsp tamarind puree
- 4 free-range organic eggs
- fresh chillies, thinly sliced, to serve
- 4 French shallots, thinly sliced
- 250ml coconut oil
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