John Myers
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Nasi Goreng with Curry Cauliflower Rice II
The perfect nasi goreng with curry cauliflower rice ii recipe with a picture and simple step-by-step instructions.
Curry cauliflower rice:
- 1 Small cauliflower approx. 550 g / cleaned and grated approx. 500 g
- 1 tbsp Mild curry powder
- 1 tsp Salt
- 250 g Chicken breast fillet
- 1 Red bell pepper approx. 200 g
- 1 Yellow pepper approx. 150 g
- 100 g Carrots
- 2 Onions approx. 200 g
- 1 Red chilli pepper
- 2 Garlic cloves
- 1 piece Ginger the size of a walnut
- 0,5 Cup Finely chopped coriander
- 2 Eggs
- 2 tbsp Sunflower oil
- 1,5 Large cups of curry vegetable broth (from curry cauliflower rice)
- 2 tbsp Sweet soy sauce
- 2 tbsp Dark soy sauce
- 1 tbsp Dark fish sauce
- 1 tsp Salt
- 0,5 tsp Black pepper
- 0,5 tsp Cinnamon
- 1 cube Chicken broth 10g
Serve:
- 8 Red pepper strips for garnish
Curry cauliflower rice:
- Clean small cauliflower (approx. 550 g) and rub it down to the stalk on a coarse kitchen grater. Heat water with mild curry powder (1 teaspoon) and salt (1 teaspoon) in a saucepan, add the grated cauliflower, let it boil for about 3 minutes and drain through a fine kitchen sieve. Collect about 2 cups of curry vegetable stock.
Nasi Goreng with curry cauliflower rice:
- Clean and wash the chicken breast fillets, pat dry with kitchen paper and dice. Clean, wash and finely dice the peppers (red + yellow). Peel the carrots with the peeler and cut into fine cubes. Peel onion and chop finely. Clean / core the chilli pepper, wash and finely dice. Peel and finely dice the garlic cloves and ginger. Beat the eggs and whisk them roughly. Heat sunflower oil (1 tbsp) in the wok, add the beaten eggs, tear apart with a wooden spoon while frying and remove from the wok. Heat sunflower oil (1 tbsp) in the wok and fry the chicken breast fillet cubes vigorously / stir-fry and slide them to the edge of the wok. Add all the vegetables (red + yellow pepper cubes, carrot cubes, onion cubes, chilli pepper cubes, garlic clove cubes, ginger cubes and finely chopped coriander), sauté / stir fry and deglaze / pour on with the curry vegetable stock. Season with sweet soy sauce (2 tbsp), dark soy sauce (2 tbsp), dark fish sauce (1 tbsp), cinnamon (½ l), salt (1 teaspoon), black pepper (½ teaspoon) and chicken stock (1 cube, 10 g). Let everything simmer / boil for approx. 6 – 8 minutes with the lid closed. Then remove the lid and cook until the liquid has almost boiled away. Add / fold in the curry cauliflower rice and the fried egg.
Serve:
- Fill the Nasi Goreng with the curry cauliflower rice in a cup and garnish with red pepper strips, serve.
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