unspecified-3Fast food doesn’t have to be bad food. This is a fun version of an Indonesian classic, bringing a little street food home.
Serves 2


  • half a cauliflower
  • 1tbsp - peanut oil/ olive oil
  • 1 - carrot, finely diced
  • 1 - clove of garlic, crushed
  • 5 - spring onions, finely sliced
  • 1 - red chilli, finely chopped
  • half white cabbage, thinly sliced
  • 0.25cup - cashew nuts, roughly chopped
  • 2tbsp - coconut flakes
  • handful of coriander
  • 2 - eggs
  • salt and pepper to taste


  1. Blitz the cauliflower in a food processor or very finely chop until you have a rice consistency. Place the cauliflower in a tea towel and twist to drain any excess moisture.
  2. Heat oil in a frying pan and add the spring onion, carrot, garlic and cabbage, saute for four minutes until vegetables have soften. Add the chopped cashews and continue to cook.
  3. Add the cauliflower and pump up the heat, stir continually, mix through the coriander and season with salt and pepper to taste.
  4. Remove the fried ‘rice’ from the saucepan and crack the eggs into the hot pan. Fry until the bottoms are crispy.
  5. Plate with the egg on top and sprinkle with coconut.