Paleo Nasi Goreng – Indonesian Fried Rice


Hi lovely readers and cooks! It’s a little gloomy outside and I am all rugged up with a cup of tea. Today, I am sharing  a recipe I made last week – nasi goreng. It’s Indonesia’s national dish, and if you’ve been to Bali you would have tried it on more than one occasion (or every single breakfast like I do every time I go there). In fact, most of you would’ve tried this dish in one form or another as nasi goren literally means fried rice.

I love the heat from sambal chili and the sweetness of ketup manis sauce, and the runny yolk from the fried egg served on top.  Now that I don’t eat white rice as often (come on, we all have our moments), I wanted to make a Paleo version of this gorgeous Asian dish. Not sure I can call my recipe nasi goreng as it doesn’t actually contain the key ingredient rice, or nasi in Indo and Malay. I used finely diced cauliflower and carrots, chopped prawns and chicken flavoured with sambal oelek sauce.

Cook’s notes

Sambal is made with lots of red chilis, garlic, shallots, and lime. There are many variations but you should have no problem finding a standard sambal oelek in supermarkets and Asian stores. Instead of using the super sweet ketup manis sauce, which is essentially a sweet soy sauce, I used Tamari wheat free soy sauce and a little honey.


It took me 30 minutes to make this dish but as I am a bit of a rocket in the kitchen, allow 30-40 minutes. I used chicken thighs as the meat is softer but you can easily use chicken breast. For a vegetarian version, omit chicken and prawns and use mushrooms and extra vegetables instead.



Paleo Nasi Goreng - Indonesian Fried Rice
Serves: 2
Prep time:
Cook time:
Total time:
  • 2 teaspoons coconut oil
  • 8-10 peeled fresh prawns, diced into smaller chunks
  • 2 chicken thigh fillets, diced into small pieces, excess fat removed
  • ½ medium white onion, peeled and diced
  • 2½ cups diced cauliflower
  • 1 small carrot, peeled and diced
  • 1 garlic clove, peeled and diced
  • 2 tablespoons Sambal Oelek (less if you prefer less spicy)
  • ½ tbsp honey (replace with 3 tablespoons orange juice if following Whole30)
  • 3 tablespoons coconut aminos or Tamari wheat free soy sauce
  • 1 teaspoon fish sauce
  • ½ teaspoon sesame oil (optional)
  • 2 eggs
  • fresh coriander for garnish
  1. Prepare all ingredients so you're ready to focus on stir-frying everything quickly.
  2. Heat a wok or a deep frying pan over high heat and melt one teaspoon of coconut. Add the prawns, seasoned with a little salt, and stir fry for one and a half minutes. Remove to a plate.
  3. Add the chicken and sti fry over high heat for four minutes, stirring frequently. Then remove to a plate with the prawns.
  4. Add another teaspoon of coconut oil, keeping the heat on medium-high, and stir fry the onion for two minutes, until softened. Add the cauliflower, carrots, garlic, sambal, honey, Tamari and fish sauce (add sesame oil if available). Stir through for half a minute and then add back the cooked prawns and chicken. Cook all together, stirring frequently, for about 2 minutes.
  5. In the meantime, heat a little coconut oil in another frying pan and fry two eggs until the whites are firm but the yolks are still soft. Serve stir-fry topped with fried eggs and some fresh coriander.



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