Nasi Goreng Kambing

Method

1. Mince the garlic cloves finely and cut the goat meat into small bite-sized pieces, ensuring everything is ready before the wok reaches heat.
2. Heat a wok over high heat until smoking, then stir-fry the goat meat for approximately 8 minutes until browned and cooked through, using the Indonesian technique of keeping the ingredients moving constantly over high flame.
3. Push the goat meat to the side of the wok, crack the eggs into the center, and scramble them for about 2 minutes until just set before combining them with the meat.
4. Add the minced garlic to the wok and stir-fry everything together for 2 minutes until the garlic is fragrant and golden.
5. Add the cauliflower rice to the wok and stir-fry over high heat for 10 minutes, tossing continuously until the cauliflower is tender and beginning to develop light char marks.
6. Pour the keto kecap manis over the rice mixture and stir-fry for a further 10 minutes, ensuring all ingredients are evenly coated and the sauce caramelizes slightly into the cauliflower rice.
7. Divide the nasi goreng kambing between two plates and serve immediately while hot.