Prep:  30 minutes
Cook:  20 minutes
Serves:  4
Average: 4.7 (3 votes)
Recipe by: Sydney Markets
This hearty broccolini and cauliflower fried rice and chicken bowls recipe is the perfect main meal to enjoy during the warmer months. This lower-carb rice dish will keep you feeling nourished all day.

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Broccolini and cauliflower fried 'rice' and chicken bowls
  1. Preheat oven to 100°C fan-forced. Using a food processor, pulse broccolini and cauliflower in batches until it resembles rice. Set aside.
  2. 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.
  3. 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.
  4. 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.
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