Chicken and prawn nasi goreng with cauliflower 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

By Sarah Murphy
  • 30 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


  • 2 teaspoon canola oil
  • 2 eggs, whisked
  • 125 gram chicken breast fillets, thinly sliced
  • 250 gram peeled prawns
  • 1 garlic clove, crushed
  • 2 centimetre ginger, peeled, grated
  • 1 long red chilli, seeded, sliced, plus extra to serve
  • 100 gram 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 tablespoon 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.