Name: Broccolini and cauliflower fried 'rice' and chicken bowls
Prep time: 30 min
Cook time: 20 min
Ingredients: 2 bunches broccolini, roughly chopped; 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

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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.

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.

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.