Healthy nasi goreng

Method

1. If there’s a black line down the back of each prawn, you can devein them if you like: make a shallow cut along the line using a small, sharp knife, then lift it out using the tip.
2. To make the cauliflower ‘rice’, put the florets in a food processor. Whizz to a fine consistency, almost like fluffed-up couscous, then set aside.
3. Whizz all the paste ingredients in the small bowl of a food processor (if you have one) or mini chopper – or use a spice grinder or large pestle and mortar; see tip. The paste needs to be smooth. In a large wok or deep frying pan, heat 1 tsp of the oil over a high heat. Add half the paste and stir-fry for 1 minute or until sizzling and aromatic.
4. Add the carrot and spring onions, then stir-fry for 3 minutes or until just cooked. Add the prawns and peas and stir-fry until the prawns are no longer translucent. Put in a bowl and keep warm.
5. In the same pan, heat another 1 tsp oil, if required, and fry the remaining paste for 1 minute. Add the cauliflower rice, soy sauce and kecap manis and fry for 3-4 minutes until the cauliflower rice is coated and piping hot. Return the veg and prawns to the wok and toss until heated all the way through.
6. Divide the nasi goreng among 4 plates, while you quickly fry the eggs in the remaining oil in a clean frying pan. Serve each plateful topped with a fried egg, a sprinkling of sliced spring onions and chilli, with some prawn crackers if you like.

(Recipe from Fresh by Donal Skehan)