600g cauliflower florets (about ½ large cauliflower)
¼ cup peanut oil
4 free-range eggs, at room temperature
4 long red chillies (leave whole)
400g chicken tenderloins, trimmed and cut into 2cm pieces
3 green onions (shallots), trimmed and thinly sliced + extra to serve
2 garlic cloves, finely chopped
150g green beans, cut into 3cm lengths
2 tbs kecap manis + extra to serve
1 cup trimmed bean sprouts
½ cup coriander leaves
Chopped roasted peanuts, to serve
Method
Preheat oven to 100°C fan-forced. Using a food processor, pulse broccolini and cauliflower in batches until it resembles rice. Set aside.
Heat 1 tbs oil in a wok over high heat. Fry eggs one a time until crisp at the edges and whites are set. Transfer to a tray and keep warm in the oven. Add another 1 tbs oil to wok and fry chillies for 1-2 minutes until crisp. Transfer to the tray and keep warm in the oven.
Heat remaining 1 tbs oil in the wok over high heat. Add chicken and stir-fry for 2-3 minutes until white and sealed. Transfer to a plate. Add green onions, garlic and beans to wok and stir-fry for 1 minute. Toss through broccolini and cauliflower ‘rice’ and stir-fry for 2-3 minutes until just tender. Drizzle with kecap manis and toss to combine.
Spoon into serving bowls. Top each with an egg and a fried chilli. Sprinkle with bean sprouts, coriander and extra green onions. Serve with chopped roasted peanuts and extra kecap manis.
