Low-Carb Nasi Goreng with Cauliflower Rice | Only 10g Carbs per Serving!

Slice the shallot into quarter slices, not too thin to avoid burning.

Use a paring knife to cut off the bottom of the garlic clove, then peel it, cut in half, and dice.

Roll the bird's eye chili in your hands to loosen the seeds, cut off the top, and slice into rings.

Remove the top bits of the spring onion, discard them, and thinly slice the rest.

Slice the chicken breasts into pieces a few millimeters thick for quick cooking.

Heat a large non-stick pan or wok over medium heat and add oil.

Once the oil is hot, add the shallot, bird's eye chili, and garlic, and sauté for about a minute until soft.

Add the erythritol and turmeric, stirring for another 30 seconds to release the flavors.

Increase the heat to high, add the chicken, and fry until golden brown, about 2 minutes, stirring regularly.

Add the cauliflower rice and mix well for about a minute, then season with salt and pepper.

Stir-fry on high heat for another 2-3 minutes until the cauliflower rice has some texture and crunch.

Add soy sauce and mix well, then turn off the heat.

Add most of the spring onion, stir it through to semi-cook and soften it.

Fry a sunny side up egg seasoned with salt, pepper, and chili flakes to serve on top.

Equipment Needed

Dietary

Allergens