Diet & Healthy
Low-Carb Cauliflower Fried Rice with Shredded Chicken (Nasi Goreng Kembang Kol Ayam Suwir)
Prep
15 min
Cook
15 min
Servings
2
Level
Easy
This diet-friendly version of nasi goreng (Indonesian fried rice) swaps out white rice for coarsely grated cauliflower "rice," while staying savory and fragrant thanks to classic Indonesian fried rice seasonings. Paired with shredded chicken and scrambled eggs, this dish is satisfying without spiking your blood sugar. It's perfect as a quick weeknight dinner for anyone watching their carb intake.
🧂 Ingredients
🍽️ Servings: 2
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 1 large head (coarsely grated until it resembles rice grains) cauliflower
- 200 grams boneless chicken breast, boiled and shredded
- 2 eggs
- 3 cloves garlic, finely minced
- 4 shallots, finely minced
- 2 curly red chilies, sliced diagonally
- 1 tbsp low-sugar/low-sodium soy sauce
- 1 tbsp oyster sauce
- 1/2 tsp MSG-free powdered broth/bouillon (optional)
- 1/4 tsp salt
- 1/4 tsp ground pepper
- 2 stalks scallions, thinly sliced
- 2 tbsp olive oil or coconut oil
- 1 tbsp fried shallots, for sprinkling (optional)
- 1/2 piece, sliced fresh cucumber, for serving
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👩🍳 Instructions
- 1 Wash the cauliflower thoroughly, cut it into florets, then coarsely grate using a cheese grater or food processor (don't over-process into a mushy texture) until it resembles rice grains.
- 2 Heat a little oil in a skillet and stir-fry the cauliflower "rice" for 3-4 minutes over medium heat, stirring so the water evaporates and the texture doesn't turn mushy. Set aside.
- 3 Heat the remaining oil in the same skillet, add the eggs, scramble until cooked, then push to the side of the pan.
- 4 Sauté the garlic, shallots, and red chilies until fragrant and softened.
- 5 Add the shredded chicken, stir well with the sautéed seasonings for 1-2 minutes.
- 6 Add the sautéed cauliflower rice, mixing well with the chicken and seasonings.
- 7 Add the soy sauce, oyster sauce, powdered broth, salt, and pepper. Stir well until all the seasonings are fully combined and the color is even.
- 8 Add the scrambled eggs that were set aside, stir briefly until well combined.
- 9 Finally, add the sliced scallions, stir briefly, then remove from heat.
- 10 Serve warm topped with fried shallots and fresh cucumber slices on the side.
💡 Tips
• After grating, squeeze the cauliflower lightly with a clean cloth to remove excess water so the final result isn't mushy like porridge.
• Don't stir-fry the cauliflower for too long as it will release a raw, grassy smell — just cook until slightly softened.
• You can swap the chicken for shrimp or tofu for a protein variation to suit your taste.
• Store any leftover raw cauliflower "rice" in the fridge for up to 2 days in a sealed container to keep it fresh.
📊 Nutrition Facts / serving
285
Calories (kcal)
28 g
Protein
14 g
Fat
9 g
Carbs
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