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Nasi Goreng

Photography by Mark Roper

Chef Pete Evans gives this Indonesian staple an inventive twist, high in texture and flavour.

Nasi Goreng

Serves 4

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  

Fried Shallots 

4 French shallots, thinly sliced

250ml coconut oil

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

To prepare the fried shallots, place shallots and coconut oil in a small saucepan over medium heat.

Fry, stirring with a wooden spoon, for 2-3 minutes, or until shallots begin to brown. Remove shallots from oil using a slotted spoon and drain on paper towel.

Place a large wok over medium heat, add 2 tablespoons of coconut oil, and heat until just smoking.

Add half the chicken and stir-fry for 3 minutes or until brown and just cooked through. Transfer to a bowl, then stir-fry remaining chicken. Add bacon and stir-fry until golden and crispy – approximately 3 minutes. Add to the bowl.

Add 1 tablespoon of coconut oil to the wok and heat over medium heat.

Add spring onions, chilli and garlic, and stir-fry for 30 seconds or until spring onions are soft. Add carrot and celery, stir-fry for a further 3 minutes. 

Return cooked chicken and bacon, then add shrimp paste, cabbage and shrimp, and stir-fry for two minutes or until cabbage wilts.

Add cauliflower “rice”, bean sprouts, 2 tablespoons of fried shallots, tamari, fish sauce and tamarind puree. Stir-fry until heated through, for 2 minutes. Transfer to a large bowl and cover with foil to keep warm.

Heat 2 teaspoons of coconut oil in a large
non-stick frying pan over medium-high heat.

When hot, crack 2 eggs into the pan and cook uncovered, until the whites set and the yolks begin to harden, or until cooked to your liking. Transfer to a plate and repeat with remaining eggs and oil. Season to taste.

Spoon the Nasi Goreng into 4 shallow serving bowls. Top each with a fried egg
and sprinkle remaining fried shallots over them.

Serve Nasi Goreng immediately, accompanied by freshly chopped red chillies.

TIP: After frying the shallots, the coconut oil will have taken on a warm, garlicky flavour and can now be stored and re-used for sauteeing vegetables or cooking meat, chicken or fish.

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