Healthy Nasi Goreng with Prawns and Cauliflower Rice
This Indonesian-inspired fried rice swaps traditional rice for cauliflower, creating a lighter version loaded with sustainable king prawns, carrots, peas, and spring onions. A vibrant paste of garlic, ginger, chilli, and spices—balanced with kecap manis and fish sauce—coats everything in aromatic flavor. Topped with a fried egg and fresh chilli, it's a quick, nutritious weeknight dinner.
Ingredients
- 11 oz sustainable raw king shrimp, peeled
- 1 large cauliflower, broken into florets
- 2 tsp sunflower oil
- 1 carrot, finely chopped
- 2 green onions, sliced
- 3 ½ oz frozen peas
- 1 tbsp dark soy sauce
- 1 tbsp kecap manis (Indonesian sweet soy sauce)soy sauce + brown sugar1 tbsp soy + 1 tsp sugarveganadds glutenadds soy
4
- 4 large free-range eggs
- 1 red chilli, sliced(optional)
- prawn crackers(optional)
- 1 tbsp groundnut oilcoconut oilequal ratiovegetarian
4
- 4 garlic cloves
- 2 red chillies, roughly chopped
- 1 thumb-size piece fresh ginger, roughly chopped
- 1 tbsp toasted mixed seeds
- 1 tsp ground turmeric
- 1 tsp coriander seeds
- 1 lime, finely grated zest and juice
- 1 tbsp fish sauce
- 1 tbsp tomato ketchup
- 2 large shallots, roughly chopped
Instructions
- 1
Devein the shrimp if desired by making a shallow cut along the black line on the back and lifting it out with a knife tip.
- 2
Pulse cauliflower florets in a food processor until they resemble coarse couscous, then set aside.
- 3
Combine all paste ingredients in a food processor, mini chopper, spice grinder, or mortar and pestle until smooth.
- 4
Heat sunflower oil in a wok or large deep frying pan over high heat. Add half the paste and stir-fry for 1 minute until sizzling and aromatic.
- 5
Add carrot and green onions, stir-fry for 3 minutes until just cooked.
- 6
Add shrimp and peas, stir-fry until shrimp are no longer translucent. Transfer to a bowl and keep warm.
- 7
Heat another teaspoon of oil in the same pan if needed. Fry the remaining paste for 1 minute.
- 8
Add cauliflower rice, dark soy sauce, and kecap manis. Fry for 3-4 minutes until coated and piping hot.
- 9
Return the vegetable and prawn mixture to the wok and toss until heated through.
- 10
Divide nasi goreng among four plates. Fry the eggs in the remaining oil in a clean frying pan.
- 11
Top each plate with a fried egg, sliced green onions, and chilli. Serve with prawn crackers if desired.
Tips
Use a food processor, mini chopper, spice grinder, or mortar and pestle to make the paste, depending on what you have available.
Cauliflower rice should resemble fluffed-up couscous in texture.
Keep the cooked vegetables and prawns warm in a bowl while finishing the dish.
Good to Know
Refrigerate leftovers in an airtight container for up to 2 days. Do not freeze as the cauliflower rice and prawns texture will degrade.
Prepare the paste up to 1 day ahead and refrigerate. Prepare cauliflower rice up to 4 hours ahead and store in the refrigerator. Chop vegetables up to 4 hours ahead.
Serve immediately while hot with lime wedges on the side for squeezing over the dish.
Common Mistakes
Do not overcook prawns to avoid rubbery texture; stir-fry just until they lose their translucency.
Do not skip the high heat when frying the paste to avoid a dull, unароmatic base.
Do not blend cauliflower too long to avoid a mushy, wet consistency; aim for a couscous-like texture.
Do not crowd the wok to avoid steaming instead of stir-frying; work in batches if necessary.
Substitutions
Vegan Options
4