Recipe: Nasi Goreng

by Suz on January 15, 2013 · 8 comments

in Cooking, Paleo, Recipe

In Indonesia Nasi Goreng is the national dish, appearing in every restaurant and food stall. Nasi means rice and Goreng is fried, so it is literally Fried Rice. Whilst everyone has their own take on Nasi Goreng, the flavours are fantastic, so I was keen to recreate a Paleo version of this dish when I got home from my trip. Obviously the first thing to change is the rice!

Fried Rice Bali Java Primal Diet Nasi Goreng

Nasi Goreng Ingredients
Sauce:

• Pinch of black peppercorns
• Pinch of nutmeg
• 8 macadamia nuts
• 1 small onion, peeled, roughly chopped
• 3cm (1 inch) fresh ginger, peeled, chopped
• Pinch of ground turmeric
• lemongrass stalks, outer leaves removed, core chopped
• 1 clove garlic, finely chopped
• 2 chilli peppers, seeds removed, roughly chopped
• Pinch sea salt (I’m using Celtic sea salt)
• Spoonful of coconut oil (virgin, unrefined)
• ¼ lime, juice only

Rice (Nasi):

• Spoonful of coconut oil
• 4 onions, diced
• Sea salt, to taste
• 300g (11oz) pre cooked cauliflower rice
• ½ litre (20oz) water
• 1 bulb garlic, peeled, finely chopped
• 3 chillies, seeds removed, finely chopped
• 1 carrot, peeled, thinly sliced
• 1 tbsp tomato purée
• 250g (10oz) leftover diced chicken (cooked)
• Splash of coconut aminos
• 6 spring onions, trimmed, thinly sliced

Serve With:

• Dash of coconut oil
• 4 large free-range eggs
• ¼ cucumber, sliced
• 2 tomatoes, sliced

How To

In a pestle and mortar (or food processor if you have one), grind the peppercorns, nutmeg and macadamias until they form a powder. Add the remaining sauce ingredients and blend until they form a smooth paste.

Heat the coconut oil in a medium pan and fry the onions until they turn golden. Season, then remove from the pan.

Make the cauliflower rice and transfer onto a baking tray to cool.

Heat some more coconut oil in the pan and add the remaining onions, garlic, chillis and carrots. Stir fry until the carrot starts to become tender.

Add the sauce into the pan and stir for a minute. Add in the tomato paste and heat through for a final minute.

Into the pan, add the cooked chicken and cauliflower rice, and stir until it is thoroughly heated through. Finally, add in the coconut aminos and spring onions and mix in well. Take off the heat and keep warm.

Fry the eggs in coconut oil.

Dish the Nasi Goreng and top with the fried eggs. Finish with a side of tomatoes and cucumbers.

Enjoy!

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{ 8 comments… read them below or add one }

Gemma January 17, 2013 at 4:23 am

I found this recipe rather interesting I have just written out my shopping list. Looking forward to cooking this for my lunch tomorrow. I have been getting a bit fed up with just grilling my meat & having a side salad. Think I am ready for a change.

Reply

Suz January 18, 2013 at 10:12 pm

Thanks Gemma, enjoy!

Reply

Lauren January 18, 2013 at 12:38 am

Thanks for posting this. Indonesian is definitely my favorite cuisine!

Reply

Suz January 18, 2013 at 10:12 pm

Same here Lauren!

Reply

Nell January 18, 2013 at 6:52 am

Hey thought I’d tell you this, staying with friends in Wales UK. Was a bit shocked that some supermarkets here had mixed beef with horsemeat and kept it quiet. Sold some beefburgers containing 29% horsemeat. Only caught out when there was a random DNA check!

Reply

Suz January 18, 2013 at 10:12 pm

I heard about that Nell. Makes you wonder what’s in just about everything that’s processed, doesn’t it…

Reply

Veronica (Roni) February 15, 2013 at 7:04 am

Oh yum! One of our favourite combination of flavours in a bowl…comforting, tasty & sustaining!

Reply

Suz May 2, 2013 at 11:30 am

Complete agree Roni!

Reply

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