This recipe doesn't use rice at all. My mum's side is Indonesian so fried rice is my go to! But Indonesian fried rice has way more flavour. They use kechap manis, so its a touch sweet and a lot more spicy.

INGREDIENTS

• 3 tbsp vegetable oil

• ½ cauliflower

• 1 red onion (sliced)

• 2 garlic cloves (chopped)

• 1 birds eye red chilli (sliced)

• 1 tbsp soy sauce

• 2 tbsp kechap manis (abc sauce)

• 1 tbsp sambal oelek (conimex)

• ½ lime

• 1 handful of cherry tomatoes (halved)

• 1 tbsp sesame oil

• ½ bunch of coriander (garnish)

• pinch salt and pepper

• extra, fried shallots

METHOD

1. Remove stem from cauliflower, pulse florets in a food processor until coarse in texture, like rice

2. Heat veg oil in a large skillet/ wok on high heat

3. Add sliced red onion, cook until lightly golden

4. Add garlic and sambal oelek, cook out for 1 minute

5. Add cauliflower “rice” to the pan and fry off for 3 minutes (you can also add sliced cauliflower leaves)

6. Add soy sauce, ketchup manis, cherry tomatoes, seasoning and cook until cauliflower is slightly caramelised and tender

7. Finish with lime juice, sesame oil and garnish with fresh chilli, fried shallots and coriander.

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