- 1/2 a large cauliflower
- 1 medium red onion
- 4 cloves of garlic
- 6 medium prawns person (shelled & de-veined)
- 100g mushrooms
- 1 large carrot
- 3 small spring onions
- 4 small radishes
- 1 small head of bok choi
- 2 eggs
- 1/2 tsp coconut oil
- 1 tsp sesame oil (or any oil of your choice)
- dark soy sauce (strict cavemen look away)
- Fish sauce (a.k.a Nam Pla - I know it smells terrible but its a key ingredient)
- 1 tsp fresh grated ginger
- 1/2 small dried chili (proudly homegrown and home dried)
Start by chopping the cauliflower into florets and blasting it in a food processor until it is the texture of rice. Meanwhile, dice all the ingredients and heat the coconut & sesame oil in a wok.
Sweat the onion garlic, ginger and chillies in the oil for a few minutes before adding the carrot and radish. Allow them to soften and add the mushrooms then the 'rice'.
At this point you will want to start falvouring with soy and fish sauce, this is entirely to taste and I would recommend going very easy on the fish sauce as it's not for everyone.
Finally, add the bok choi and as it is cooking in the wok heat a small sauce pan with simply some garlic and sesame oil to sear the prawns.
You could add them in the beginning if you do not want to make extra pans dirty but you risk rubbery overdone prawns. Fry them for 2-3 mins each side until pink and firm.
At the very very last minute you can either throw 2 eggs into your Goreng or if you want to be a little classier whip up a plain omelette and serve it chopped into slices on the top.