Grain-Free Nasi Goreng

4 tbsp coconut oil

2 eggs

500 g chicken thighs, cut into small pieces

3 cloves garlic

200 g shredded coconut

Half a bunch broccoli

Half a cauliflower

5 spring onions

2 cups wombok, thinly sliced

150 g bean sprouts

3 chillies

Coriander

1 tbsp fish sauce

3 tbsp tamari (or coconut aminos)

Juice of 2 limes

Changing Habits Seaweed Salt to taste

Changing Habits Pepper to taste

Lime wedges

Blitz both the cauliflower and broccoli in a food processor until it forms a rice-like consistency.

Add 1 tbsp of coconut oil to a fry pan over a medium-high heat. Crack the eggs into a small bowl and stir before transferring to the fry pan to cook a thin omelette. Set aside.

Add more of the oil to the pan and fry the garlic and chicken until brown.

Add the lime juice, tamari and fish sauce to the chicken and garlic and stir well.

Slowly add the rest of the ingredients to the fry pan, except for the lime wedges.

Remove from the heat and place into a serving bowl. Garnish with extra chilli, coriander and lime wedges.

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Grain-Free Nasi Goreng