Sunday, March 5, 2017

Paleo Indonesian nasi goreng (fried rice)

I've been on a "rice" kick lately ever since I cooked that Thai style fried rice and I've been looking for recipes in order to make more "fried rice" recipes that can be converted to paleo.

I decided to try an Indonesian nasi goreng and found this recipe on the interwebz (thank you!) and have adapted it to paleo. For those of you who are not paleo, just substitute the paleo kecap manis (Indonesian sweet soy sauce) for regular kecap manis and substitute the cauliflower and broccoli rice with regular white rice that is cooked and left overnight. Fried rice is best cooked with leftover rice if you are going to cook it with regular rice.

So here's the adapted paleo nasi goreng recipe.

  • 1 tbsp oil
  • 3 pieces chicken thighs sliced on the short side in lengths
  • ½ tbsp paleo kecap manis / sweet soy sauce*

  • 1 tbsp oil
  • 2 garlic cloves, minced
  • 1 tsp red chilli, finely sliced or chopped OR sambal oelak paste (adjust amount to taste)
  • ½ onion, diced
  • 3½ cups cooked cauliflower and broccoli rice (to make, blitz cauliflower and broccoli to rice size pieces in a food processer, then saute in a pan for 3 minutes with olive oil, and salt and pepper to taste)
  • 3 tbsp paleo kecap manis / sweet soy sauce*
  • 3 stalks of shallots, sliced

Garnishes (optional)
  • 4 eggs
  • 1 sliced scallion/shallot stem
  • Cherry tomatoes, halved
  • Fresh sliced cucumbers
  • Lime wedges

  • Heat oil in a large skillet over high heat. Drizzle kecap manis over chicken then cook until browned on both sides and cooked through. Remove from skillet, allow to cool slightly then dice.
  • Heat 1 tbsp oil in a wok (or skillet) over high heat. Add garlic and chilli and cook until fragrant, then add onion. Cook onion until translucent.
  • Add cauliflower and broccoli rice and paleo kecap manis. Cook until the rice is heated through and the kecap manis has been evenly distributed and stains everything brown. Add chicken and stir.
  • Turn off heat and add fresh shallots and mix through evenly but without cooking it. Save a little for garnish.
  • Transfer rice to a serving platter. Sprinkle with remainder of shallots.
  • Cook eggs, sunny side up.
  • Serve the rice with a fried egg on top with cherry tomatoes, cucumbers and lime wedges on the side.

Kecap Manis (sometimes called Ketjap Manis) is an Indonesian sweet soy sauce that is thicker than other soy sauces. Sometimes it is just labelled as sweet soy sauce. The consistency resembles maple syrup. It is available in most supermarkets.

For the paleo version, combine ¼ cup coconut aminos and ¼ cup coconut sugar over medium heat. Bring to a simmer and reduce until it becomes a maple syrup consistency. It will thicken more when it cools.

This turned out to be delicious. Of course, it helps if you season along the way but you don't need too much seasoning because you already get a lot of saltiness from the kecap manis.

This recipe is loaded with flavor and the lime adds a lovely freshness to it.

If you do make this, be sure to post pictures for me to see either on Instagram - be sure to tag me with @langshipley or on my Daz In The Kitchen Facebook page.

© This work is copyrighted to Invest-Ex and Destiny's Fortunes Pty Ltd

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