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
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.