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!
Nasi Goreng
Nasi Goreng, the national dish of Indonesia, is a delightful fried rice dish full of vibrant flavours. This Paleo version substitutes cauliflower rice for traditional rice, ensuring you enjoy a healthy, delicious meal.
Servings: 4 Serves
Calories: 450kcal
Cost: $25
Equipment
- Pestle and mortar or food processor
- Medium pan
- Baking Tray
Ingredients
For the Sauce:
- Pinch of black peppercorns
- Pinch of nutmeg
- 8 macadamia nuts
- 1 small onion peeled and roughly chopped
- 3 cm 1 inch fresh ginger, peeled and chopped
- Pinch of ground turmeric
- Lemongrass stalks outer leaves removed, core chopped
- 1 clove garlic finely chopped
- 2 chilli peppers seeds removed and roughly chopped
- Pinch of sea salt Celtic sea salt recommended
- Spoonful of coconut oil virgin, unrefined
- ¼ lime juice only
For the Rice (Nasi):
- Spoonful of coconut oil
- 4 onions diced
- Sea salt to taste
- 300 g 11oz pre-cooked cauliflower rice
- ½ litre 20oz water
- 1 bulb garlic peeled and finely chopped
- 3 chillies seeds removed and finely chopped
- 1 carrot peeled and thinly sliced
- 1 tbsp tomato purée
- 250 g 10oz leftover diced chicken (cooked)
- Splash of coconut aminos
- 6 spring onions trimmed and thinly sliced
To Serve:
- Dash of coconut oil
- 4 large free-range eggs
- ¼ cucumber sliced
- 2 tomatoes sliced
Instructions
- Prepare the Sauce: In a pestle and mortar (or food processor), grind the peppercorns, nutmeg, and macadamias until they form a powder. Add the remaining sauce ingredients and blend until smooth.
- Cook the Onions: Heat the coconut oil in a medium pan and fry half of the diced onions until golden. Season, then remove from the pan.
- Prepare the Cauliflower Rice: Make the cauliflower rice and transfer it onto a baking tray to cool.
- Stir Fry the Vegetables: Heat some more coconut oil in the pan and add the remaining onions, garlic, chillies, and carrots. Stir fry until the carrot starts to become tender.
- Add the Sauce: Add the sauce into the pan and stir for a minute. Add the tomato paste and heat through for another minute.
- Combine and Heat: Add the cooked chicken and cauliflower rice to the pan, and stir until thoroughly heated through. Add the coconut aminos and spring onions, mixing well. Take off the heat and keep warm.
- Fry the Eggs: Fry the eggs in coconut oil.
- Serve: Dish the Nasi Goreng and top with the fried eggs. Finish with a side of tomatoes and cucumbers.
Notes
- Ensure the chicken is cooked before adding it to the rice mixture.
- Adjust the amount of chilli based on your spice preference.
- This dish can be stored in the fridge for up to 3 days and reheated before serving.
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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.
Thanks Gemma, enjoy!
Thanks for posting this. Indonesian is definitely my favorite cuisine!
Same here Lauren!
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!
I heard about that Nell. Makes you wonder what's in just about everything that's processed, doesn't it…
Oh yum! One of our favourite combination of flavours in a bowl…comforting, tasty & sustaining!
Complete agree Roni!