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Ingredients

200 g g brown rice brown rice
1 cauliflowers cauliflower
cut into bite-sized florets
3 spring onions spring onion
finely sliced
4 eggs egg
1 onions onion
chopped
3 garlic cloves garlic cloves
minced
0.75 heads of sweetheart cabbage head of sweetheart cabbage
finely sliced
soy sauce soy sauce
3 tbsp tbsp peri-peri sauce peri-peri sauce
oil oil
a little
2 tbsp tbsp coriander coriander
chopped

Roasted cauliflower nasi goreng

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0:30 min
(6)

Method

Preparation time: 0:10 min

This spicy fried rice dish is packed with flavour and comes together in around half an hour. Roasting the cauliflower gives it a great flavour and the fried egg on top adds a protein hit!

  1. Cook the brown rice according to packet instructions, drain, set aside and keep warm.
  2. In a large mixing bowl add the cauliflower florets, 2 tbsp peri-peri sauce, 2 tbsp soy sauce and 1 tbsp oil. Toss to coat before spreading onto a roasting tin or ovenproof dish, and place in a preheated oven at 210C/190C fan for 20 minutes, turning halfway through and cooking until the edges are nicely caramelised and brown.
  3. Whilst the cauliflower is in the oven, add a little oil to a non-stick frying pan and stir-fry the onion, garlic and cabbage for a few minutes.
  4. Add the cooked rice and roast cauliflower to the stir-fried vegetables and check seasoning, adding more soy-sauce if you like.
  5. Just before serving, fry the eggs.
  6. Divide the mixture into serving bowls, top with a fried egg, and a scattering of spring onions and chopped coriander.

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Main

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