Recipe: Paleo Nasi Goreng
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 with you 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 usually eat rice (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. 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.
- 2 chicken thigh fillets, diced into small pieces, excess fat removed
- 8-10 peeled fresh prawns, diced into smaller chunks
- 1/2 medium white onion, peeled and diced
- 2 1/2 cups diced cauliflower
- 1 small carrot, peeled and diced
- 1 garlic clove, peeled and diced
- 2 tbsp Sambal Oelek
- 3 tbsp coconut aminos or Tamari wheat free soy sauce
- 1 tsp fish sauce
- 1/2 tbsp honey (replace with 3 tablespoons orange juice if following Whole30)
- A little salt
- 2 eggs
- fresh coriander
- coconut oil for frying
- Prepare all ingredients so you’re ready to focus on stir-frying alone. Heat a wok or a deep frying pan to high and melt 1 tsp of coconut oil. Stir fry prawns, seasoned with a little salt, for one and a half minutes and remove to a plate. Do the same with chicken but cook for four minutes before removing from the wok.
- Add more coconut oil, keeping the heat on high, and stir fry onion for two minutes until softened. Add cauliflower, carrots, garlic, sambal, honey, Tamari and fish sauce. Stir through for half a minute and then add prawns and chicken back to the mix. Cook, stiring frequently, for 2-3 minutes.
- In the meantime, heat a little coconut oil in another frying pan and fry two eggs until white are firm but the yolks are still soft. Serve stir-fry topped with fried eggs and some fresh coriander.
Preparation time: 15 minutes | Cooking time: 15 minutes | Number of servings: 2
I hope you enjoy it as much as I did.