Sesame-Soy Cauliflower Rice Bowl

While the rice is cooking, cut the cauliflower into small florets. Place on an oven tray lined with baking paper, drizzle with olive oil and season with salt and pepper. Spread out in a single layer and bake until tender, 15-20 minutes.

TIP: If the cauliflower doesn't fit in a single layer, spread across two trays!

While the cauliflower is roasting, finely chop the garlic (or use a garlic press). Thinly slice the carrot (unpeeled) into half-moons. Trim and roughly chop the snow peas. Thinly slice the red onion (see ingredients list). In a small bowl, combine the rice wine vinegar, water and a generous pinch of salt and sugar. Toss to coat, then set aside until serving.

In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot and snow peas and cook until just softened, 2-3 minutes. Transfer to a plate and cover to keep warm. Return the pan to a medium-high heat with a drizzle of olive oil. Add the roasted cauliflower, garlic and sesame seeds. Cook, tossing, until fragrant, 1-2 minutes. Add the kecap manis and soy sauce and cook until coated, 1 minute. Transfer to a bowl and cover to keep warm.

TIP: If your pan is getting crowded, cook in batches for the best results!

Wipe out the pan and return to a medium-high heat with a drizzle of olive oil. Crack in the eggs and fry until the yolks are cooked to your liking, 4-5 minutes. Thinly slice the spring onion and long red chilli (if using).

TIP: This will give soft yolks, fry for 6-7 minutes to get hard yolks.