Nasi goreng with cauliflower rice

We've given this traditional Indonesian dish a healthy update by switching out white rice for low-calorie cauliflower 'rice'. With lean chicken, fresh prawns and a variety of veg, this is one recipe you'll want to make again and again.

  • 30 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


Nasi goreng
  • 2 teaspoon canola oil
  • 2 eggs, whisked
  • 125 gram chicken breast fillets, thinly sliced
  • 250 gram peeled green prawns
  • 1 clove garlic, crushed
  • 2 centimetre ginger, peeled, grated
  • 1 long red chilli, seeded, sliced, plus extra to serve
  • 100 gram green beans, halved
  • 1 cup shredded wombok
  • 1 carrot, matchsticks
  • 1/2 red capsicum, sliced
  • 3 green onions, sliced, plus extra to serve
  • 1 tablespoon light soy sauce
  • bean sprouts, coriander leaves, chilli sauce, to serve
Cauliflower rice
  • 1 large cauliflower, chopped


Nasi goreng with cauliflower rice
  • 1
    In a wok, heat half oil on medium. Pour in egg, swirling to make a thin omelette. Cook for 1-2 minutes each side. Slide onto board, roll up and slice thinly.
  • 2
    To make cauliflower rice; in a food processor, pulse cauliflower, until finely chopped. Blanch in a saucepan of boiling water, for 2 minutes, until tender. Drain. Keep warm.
  • 3
    In same wok, heat remaining oil on high. Stir-fry chicken for 3-4 minutes. Add prawns, garlic, ginger and chilli. Stir-fry for 1-2 minutes.
  • 4
    Add beans, wombok, carrot, capsicum, onion and soy. Stir-fry for 1 minute. Mix in cauliflower rice and stir-fry for 1-2 minutes to heat through.
  • 5
    Serve in bowls topped with omelette, bean sprouts and extra coriander and chilli. Accompany with chilli sauce.

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