Heat a splash of oil in a large frying pan on medium heat, add the onion and cook until soft. Add garlic, chilli paste and chicken and cook until the chicken is cooked through and no longer pink, taking care not to brown. Remove chicken.
Add the prawns and cook until no longer transparent. Remove prawns. If adding bacon, cook the bacon now and remove from pan.
Add the cabbage and 3/4 of the spring onions including the white fleshy pieces to the frying pan, plus extra oil if required. Stir occasionally until the cabbage is soft but not overcooked. Remove from pan.
Turn up the heat and add a little more oil in the pan. Add the cauliflower rice to the pan and cook for approximately 5 minutes (or to your taste) stirring continually so it doesn’t stick.
Add the fish sauce and soy sauce to the pan and mix through rice.
Add all previously cooked ingredients back into pan. and toss through the mixture till hot and well combined and remove from heat.
Cook 4 fried eggs to taste in a frying pan to taste.
Serve the Nasi Goreng into 4 bowls. Divide the beansprouts amongst bowls and toss through. Top each bowl with a fried egg and freshly chopped red chilli to taste.
Garnish each bowl with remaining spring onions, coriander and a sprinkling unsalted peanuts (optional).