Method

1. Separate the spring onions into the white section, and green section. Very finely dice the white part of the onion, and cut the green part into 2cm lengths. Set aside.

2. To prepare the cauliflower rice, remove the outer layer of leaves (if your cauliflower has leaves) and discard, keep the cleaner, inner leaves. Roughly chop the cauliflower and leaves into large chunks, and blitz in a food processor in batches, until it resembles rice. Alternatively use a cheese grater. Set aside in a large bowl.

3. In a bowl, combine the kecap manis, soy sauce and chilli (adjust to taste), and set aside.

4. Heat 1 tbsp oil in a wok over medium heat. Fry the eggs one at a time, till the edges become puffy and crispy. Set aside on a paper towel.

5. Add the other tbsp of oil and add the finely diced white spring onions and garlic. Continue to stir and cook the onion and garlic till it caramelizes and turns golden brown.

6. Add in the cauliflower rice and continue to stir for roughly 10mins, or until some of the cauliflower turns translucent.

7. Pour the sauce mixture and green spring onions over the cauliflower rice and stir until well combined. Taste and season with salt and pepper, or additional spice.

8. To serve, put half of the cooked cauliflower rice into a cereal bowl and pack down tightly. Put a plate on top of the bowl, turn upside down, and remove the cereal bowl, leaving a mound of rice. Place the fried egg on top, half of the sliced tomato and cucumber on each plate, and some peanuts.