Nasi Goreng with Cauliflower Rice
INGREDIENTS
10 ounces ground pork
1 cup riced cauliflower
Sambal (or sriracha)
2 tsp honey
Soy sauce
4 tsp avocado oil
1 cup cabbage slaw
⅓ cup corn
⅛ ounce cilantro
1 egg
1 lime
1 persian cucumber
2 cloves garlic
3 scallions
DIRECTIONS
Prepare riced cauliflower.
Heat 1 tsp avocado oil over medium-high heat. Add pork and salt and pepper to taste. Cook until no longer pink - about 5 minutes. Set aside.
While pork cooks, halve cucumber and cut into ¼” half-moons. Halve lime, set 1 half aside, slice remainder into wedges for serving, roughly chop cilantro. Thinly slice scallions keeping whites and light greens separate from dark greens. Mince garlic. Crack egg into small bowl.
Sauté slaw mix, corn, garlic, scallion whites and light greens in 1 tsp avocado oil until fragrant. Transfer veggies into bowl with pork.
Return pan from vegetables to medium-high heat with 2 tsp avocado oil. Add “rice” and press down into a single layer. Cook without moving, until golden brown on the bottom. Add soy sauce, honey, pork, and sautéed vegetables; stir to combine. Add egg and scramble, stirring constantly until cooked through. Remove pan from heat, stir in juice of ½ lime.
In a medium bowl, stir together cucumber and sambal (or sriracha). Plate Nasi Goreng, top with spicy cucumber, cilantro and dark scallion greens. Serve with lime wedges.
