600 g (1 lb 5 oz.) cauliflower, outer leaves removed, roughly chopped

4 tablespoons coconut oil

350 g (12⅓ oz.) chicken thigh fillets, skin on and cut into 2 cm pieces

150 g (5¼ oz). bacon, cut into 2 cm pieces

4 spring onions, thinly sliced

1 long red chilli, deseeded and finely chopped

2 garlic cloves, crushed

1 small carrot, finely diced

1 celery stalk, finely diced

1 teaspoon shrimp paste

80 g (2¾ oz.) Chinese cabbage (wong bok), finely shredded

150 g (5¼ oz.) shelled, deveined and cooked baby prawns

80 g (2¾ oz.) bean sprouts

4 tablespoons fried shallots or garlic (to make your own, see below)

3 tablespoons tamari or coconut aminos

1 teaspoon honey (optional)

1 tablespoon fish sauce

1 teaspoon tamarind paste

4 free-range organic eggs

Salt and freshly ground black pepper

Lime wedges, to serve

4 tablespoons cultured vegetables or krauts or your choice

 

Place the cauliflower in a food processor and pulse until it forms the size of small, rice grain-like granules. Set aside.

Heat a large wok or deep frying pan over medium–high heat, add 1 tablespoon of the coconut oil and heat until just smoking. Add half the chicken and stir-fry for 3 minutes, or until brown and just cooked. Transfer to a bowl, then stir-fry the remaining chicken in another tablespoon of oil and transfer to the bowl. Add the bacon to the pan and stir-fry for 3 minutes until golden and crispy. Transfer to the bowl with the cooked chicken. Add another tablespoon of oil to the pan and heat over medium heat. Add the spring onion, chilli and garlic and stir-fry for 30 seconds. Add the carrot and celery and stir-fry for a further 3 minutes.

Return the chicken and bacon to the pan, then add the shrimp paste, cabbage and prawns and stir-fry for 2 minutes, or until the cabbage wilts. Add the cauliflower rice, bean sprouts, 2 tablespoons of fried shallots, tamari or coconut aminos, honey (if using), fish sauce and tamarind. Stir-fry for 2 minutes until heated through. Transfer to a bowl and keep warm. Heat half of the remaining oil or fat in a large non-stick frying pan over medium-high heat. Crack two eggs into the pan and fry until the whites set and the yolks begin to harden. Transfer the eggs to a plate and repeat with the remaining eggs and oil. Season with salt and pepper. Spoon the nasi goreng into four serving bowls, top each one with a fried egg and the remaining fried shallots and serve with lime wedges. Spoon 1 tablespoon of cultured vegetables or kraut on each plate. Serve.

 

Fried shallots or garlic

To make your own fried shallots or garlic, melt the oil in a small saucepan over medium heat. Add the shallots or garlic and cook for 2–3 minutes until golden. Remove with a slotted spoon and drain on paper towel. (You can re-use the oil for sautéing vegetables or cooking meat, chicken or fish.)