Low-Carb Vegetarian Nasi Goreng

Low-Carb Vegetarian Nasi Goreng

Ingredients

• 1 cauliflower (small
• 2 tbsp virgin coconut oil ((small, florets only, 450 g/ 1 lb))
• 1 small yellow onion ((small, florets only, 450 g/ 1 lb))
• 2 garlic cloves ((small, florets only, 450 g/ 1 lb))
• 1 small carrots ((small, florets only, 450 g/ 1 lb))
• 2/3 cup savoy cabbage ((small, florets only, 450 g/ 1 lb))
• 1/2 cup red pepper ((small, florets only, 450 g/ 1 lb))
• 1 tbsp extra-virgin olive oil ((small, florets only, 450 g/ 1 lb))
• 2 tbsp toasted sesame oil ((small, florets only, 450 g/ 1 lb))
• 1 tbsp coconut aminos ((small, florets only, 450 g/ 1 lb))
• 1 tbsp ginger ((small, florets only, 450 g/ 1 lb))
• 1 tsp chili peppers ((small, florets only, 450 g/ 1 lb))
• 1/2 tsp fish sauce
• 4 large eggs
• 1 tbsp ghee ((small, florets only, 450 g/ 1 lb))
• 2 tbsp chopped coriander
• 1/2 cup sugar pea ((small, florets only, 450 g/ 1 lb))
• 1/2 cup sliced cucumber ((small, florets only, 450 g/ 1 lb))
• 1 handful blanched almonds ((small, florets only, 450 g/ 1 lb))
• lime wedges
• sriracha sauce ((small, florets only, 450 g/ 1 lb))

Instructions

1. Preheat the oven to 180 °C/ 355 °F (fan assisted).
2. Prepare the dressing by mixing all the ingredients together in a small bowl.
3. Peel and finely slice the vegetables into matchsticks.
4. Blitz the cauliflower florets in a high speed food processor until they resemble a rice consistency.
5. Heat 1 tbsp of coconut oil in a saucepan.
6. Add the onion and fry on a low-medium heat for 3 minutes until soft.
7. Add the garlic and fry for another minute.
8. Add the carrot and cabbage and fry for a further 1 to 2 minutes until el dente.
9. Add 1 more tablespoon of coconut oil to the vegetables and stir fry the cauliflower rice altogether for a further 3 to 4 minutes.
10. Stir through the dressing.
11. Place the almonds on a baking tray and roast for 5 to 6 minutes until golden.
12. Fry the eggs in a little oil to your liking.
13. Place the cauliflower Nasi Goreng into bowls and top with sugar snap peas, cucumber, coriander, almonds and fried egg.
14. Option to add chilli sauce, black pepper and an extra squeeze of lime.
15. Best enjoyed fresh but can be stored in the fridge for 1 day.