Nasi goreng with cauliflower rice (paleo, whole30)
Nasi goreng but upping the veggies
Nasi goreng is definitely one of my favorite quick meals. I’d say it would almost be called a “Dutch” staple as a lot of people here eat this dish. A lot. Most use a ready made package with herbs (and mostly salt), rice and peanut sauce… Which technically makes it less than healthy. But change a few items in this dish and you have a clear winner.
I replace the rice with cauliflower rice and for seasoning I use a simple red curry paste that I make myself. We have some pretty good store bought variaties as well but they all contain sugar. So making it yourself is the better option always. It’s quick and delicious!
I definitely think that cauliflower rice is one of the big inventions of the century. It’s such a fun way to make sure you eat a lot more vegetables and this dish is one big vegetable heaven. I tend to use the leftovers I have in the fridge to eat this, but use whatever you have. Green peas would work really well too or paksoi. You could also use celery stalks or just go with the recipe.
Nasi goreng with cauliflower rice is definitely way more healthy than the regular version. I do like to make an almond based sauce with this as well. Which makes it slightly less healthy but still really really delicious.
So if you’re a fan of nasi goreng I would invite to try this healthier version which is also 100% paleo proof and whole30 if you’re doing one. But more importantly I’m pretty sure everyone in your house hold will love this nasi goreng version! Enjoy!
- 100 gram green beans chopped in smaller pieces
- 3 tbsp coconut oil
- 4 eggs
- 300 gram chicken filet in cubes
- 200 gram prawns raw, peeled
- 2 shallots dices
- 1 clove garlic chopped
- 2 red chili peppers chopped finely
- 1 carrot grated
- 2 tbsp red curry paste or to taste
- 1 tbsp tomato paste
- 2 tbsp coconut aminos
- 300 gram cauliflower rice
- 1 spring onion in rings
- bean sprouts
- fried onions optional
Bring a small pan with water to the boil and add the green beans. Cook for a few minutes until they’re bite ready. Drain and set aside.
Heat 1 tbsp of the coconut oil in a frying pan. Whisk the eggs with salt to taste, pour into the pan and bake an omelet. Roll and cut into strips.
Heat the rest of the coconut oil in a wok or large frying pan. Sprinkle the chicken and prawns with salt and pepper. First bake the chicken in the wok until cooked through. Add the prawns, the shalot, garlic, chili pepper and the carrot and cook until the carrot is ready. Stir regularly.
Mix the curry paste in and bake for about 1 minute. Add the tomato puree, the coconut aminos, cauliflower rice and the beans and stirfry until everything is heated through.
Add the omelet and sprinkle the nasi with the spring onion. Serve with the bean sprouts and baked onions if using.
Any cauliflower leftover? Try these delicious cauliflower burgers!