Nasi goreng

Nasi goreng

Thrive on Five
Dan Jones

Traditionally this Indonesian stir-fried dish is made with leftover rice, but we use cauliflower ‘rice’ instead. This makes the dish lighter and lower in carbohydrate as well as providing an additional portion of your five-a-day. A very quick stir-fry to make, this works well with chicken, prawns and our Chilli sambal if you like it hot.


Quantity Ingredient
1 cauliflower, florets only (160g)
2 tablespoons groundnut oil
1 medium onion, finely chopped, (160g)
2 garlic cloves, finely chopped
1 teaspoon finely chopped root ginger
2 red chillies, finely chopped
2 eggs, lightly beaten
pinch sea salt
1 small leek, trimmed and sliced, (80g)
160g chestnut mushrooms, quartered
1 red pepper, finely chopped, (160g)
large handful beansprouts, (80g)
1 tablespoon dark soy sauce
sea salt
freshly ground black pepper


  1. Make the cauliflower ‘rice’: place the florets in a food processor and blitz until you have the consistency of rice.
  2. Heat 1 tbsp of the oil in a wok and add the onion, garlic, ginger and chillies. Stir-fry for two minutes, then add the cauliflower ‘rice’ and continue to fry for three to four minutes.
  3. Make a well in the cauliflower mixture, add the eggs and salt and stir for two to three minutes until the eggs are cooked. Remove the mixture and set aside, keeping it warm, but don’t clean the wok.
  4. Heat the remaining 1 tbsp of oil in the wok and add the leek. Stir-fry for two minutes before adding the mushrooms and pepper. Stir-fry for a further five to seven minutes.
  5. To finish, add the beansprouts, the cauliflower mixture and soy sauce. Season to taste and serve immediately.
five a day
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