Low Carb Nasi Goreng

Low Carb Nasi Goreng

With Mak Tok’s Signature and Fire Chilli Paste

Serves 2

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  • 600g Cauliflower crumble (or blitzed up cauliflower)
  • 2 tablespoon Mak Tok's Signature Chilli Paste
  • 1 tablespoon Mak Tok's Fire Chilli Paste
  • 1 pcs Chicken breast (sliced)
  • 100g Cooked king prawns
  • 1/4 Carrot (julienned)
  • 50g Choi sum (sliced) - separate to stem & leaf part
  • 1/2 Onion (sliced)
  • 1 large Red chilli (sliced)
  • 1.5 tablespoon Soy sauce
  • 1 tablespoon Kicap manis
  • Oil for stir frying


1) Start your low carb nasi goreng journey by pouring in some oil into a wok and heat it up.

2) Add chicken and stir fry for 2 minutes before adding in the carrots, chillies, onions, and stem part of choi sum. Give it a good stir. Poke the chicken with a fork and marinade with . Pour the buttermilk over the chicken and allow the chicken to soak in the mixture for at least an hour in the fridge.

3) Add Mak Tok’s Sweet Chilli Paste and Mak Tok’s Fire Chilli Paste and give all the ingredients a good stir.

4) Next, add the cauliflower to the wok and continue stir-frying until its less watery.

5) Pour in the soy sauce and kicap manis before finally adding the cooked prawns and leafy part of choi sum. Give it a last good stir before serving your delicious low carb nasi goreng!

*Top tip: You can substitute kicap manis with the same amount of dark soy sauce and a tablespoon of brown sugar.

Hmmm...................... Tasty!
My belly is rumbling
Yum Yum
That's dinner sorted