We love being in the kitchen and experimenting with food. Even though many of the things we cook are ‘experiments’ really they are all pared down versions of modern day preservative and ‘filler’ packed foods. We just eat real foods.
This Nasi Goreng is no exception. We have swapped rice for cauliflower and soy sauce or kecap manis for tamari (wheat free soy sauce) and used only free-range organic animal products.
Nasi goreng, literally meaning “fried rice” in Indonesian and Malay, can refer simply to fried pre-cooked rice, a meal including stir fried rice in small amount of cooking oil, typically spiced with kecap manis (sweet soy sauce), shallot, garlic, tamarind and chilli and accompanied by other ingredients, particularly egg, chicken and prawns.
There is also another kind of nasi gorengwhich is made with ikan asin (salted dried fish) which is also popular across Indonesia.
Traditionally Nasi Goreng has shrimp in it, so if you do want to throw some little ones into your dish then it will be delish!
You can make Nasi Goreng Vegetarian in a heartbeat, though this one most definitely isn’t (stressing ethically farmed meats here people!)
Paleo Nasi Goreng
- 1/2 head cauliflower cut into very small pieces (or pulsed in your food processor for 5 seconds)
- 2 + 2 tsp coconut oil
- 2 free-range chicken thighs diced into small pieces
- 100 grams nitrate free free-range ham diced into small pieced (we buy off the bone from a local farmers market).
- 2 cloves of garlic finely diced
- 5 spring onions chopped
- 2 long red chillies sliced. (you may want to start with one depending on the heat!)
- 1 medium carrot, peeled and sliced into little squares
- 1/2 packet beanshoots (about 100grams)
- 3 tbs tamari
- 2 tbs fish sauce
- 1/4 wombok (Chinese cabbage)
- 1 tbs tamarind paste (it still tastes great without this. You can buy Tamarind paste from Asian grocers)
- 4 free-range eggs
- fresh coriander to serve
- Heat a frypan over medium heat and add 2 tsp coconut oil. Fry the ham and chicken until they brown around the outside
- Add the garlic and chilli and toss to fry for 30 seconds or so
- I another frypan, heat remaining 2 tsp of coconut oil over medium high heat. Break your eggs into the oil and turn the heat down to medium-low. Place a lid over the frypan if you want the tops of the eggs to cook quicker. They will be done in 2 minutes.
- Add the cauliflower, carrot, wombok and spring onions and increase heat to high, fry, stirring until the vegetables begin to soften.
- Mix tamarind paste, fish sauce and tamari together and pour through the ‘rice’ mixture. Add bean shoots and stir all through well.
- Place into bowls and add a fried egg on top.
- Season with pepper and sprinkle with coriander or chopped peanuts