Simone's Kitchen

Nasi goreng with cauliflower rice (paleo, whole30)

Delicious paleo and whole30 proof nasi goreng

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!

Health coach

I’ve also made quite a big decision this week as well and that is to start working as a health coach. I’ve followed all these trainings (and am still doing a few as we speak) so it is more or less a logical step to take. For now that will be mostly in Dutch as it will be live coaching but I am also developing a couple of online programs which might be in two languages. I’m not sure how I’ll be going forward with it. I always have so many ideas in my head but sadly not more than 24 hours in a day. Haha.. So I need to see what I can do! Stay tuned!

Nasi goreng with cauliflower rice
Ingredients
  • 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
To serve
  • bean sprouts
  • fried onions optional
Instructions
  1. 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. 

  2. 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. 

  3. 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. 

  4. 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. 

  5. 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!

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1 comment

  1. The cauliflower rice is such a great idea in this dish! Lotta flavor in this — I can see why it’s so popular. Thanks!

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