• Partnered with
  • Serves 4
  • 30 mins prep
  • 15 mins cook

Chicken and prawn nasi goreng with cauliflower rice

Nasi goreng with cauli rice

This nasi goreng recipe sees a takeaway favourite get a clever makeover by swapping traditional fried rice with cauliflower rice. It's the perfect dinner for anyone watching their calorie intake


  • 2 tsp canola oil
  • 2 eggs, whisked
  • 125 g chicken breast fillets, thinly sliced
  • 250 g peeled prawns
  • 1 garlic clove, crushed
  • 2 cm ginger, peeled, grated
  • 1 long red chilli, seeded, sliced, plus extra to serve
  • 100 g green beans, halved
  • 1 cup shredded wombok
  • 1 carrot, cut into matchsticks
  • 1/2 red capsicum, sliced
  • 3 spring onions, sliced, plus extra to serve
  • 1 tbsp light soy sauce
  • bean sprouts, coriander leaves, chilli sauce to serve

Cauliflower rice

  • 1 large cauliflower, chopped


  1. In a wok, heat half the 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. For cauliflower rice: In a food processor, pulse cauliflower until finely chopped. Blanch in a saucepan of boiling water for 2 minutes until tender. Drain and keep warm.
  3. In the 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 coriander and chilli. Accompany with chilli sauce.
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