Indonesian Fried Rice (Gluten Free Nasi Goreng)
 
Prep time
Cook time
Total time
 
Dana:
Serves: 4 servings
Ingredients
  • 1 Tbsp coconut oil
  • ½ yellow onion, diced
  • 1 red bell pepper, diced
  • 1 cup frozen peas and carrots
  • 2 cups frozen (or fresh) cauliflower rice
  • 2 cups leftover rice
  • 4 servings leftover chicken, chopped (or protein of your choice - about 4oz per serving)
  • ⅓ cup coconut aminos
  • 1 Tbsp coconut sugar
  • 4 eggs (1 per serving)
For the spice blend (Base Genep/Balinese spices)
  • 1 stalk lemongrass, sliced (see how to prepare lemongrass here!)
  • 1 Tbsp minced garlic
  • 1 Tbsp chili garlic sauce (or chopped birds’ eye chilis if you like it really hot!)
  • 1 tsp minced ginger
  • 1 tsp minced galangal or wild ginger
  • 1 tsp minced fresh turmeric
For serving: Sriracha! (my favorite is called Fix, linked here!)
Directions
  1. Heat a large skillet over medium heat and add the coconut oil. Once hot, add the chopped onions (along with a dash of salt and pepper).
  2. While the onions are cooking, make the Base Genep. In the food processor, combine the sliced and prepared lemongrass, garlic, chili garlic sauce, ginger, galangal, and turmeric.
  3. Once the onion softens, add the Base Genep to the skillet and give it a few stirs.
  4. Stir in the peas, carrots, cauliflower rice, and peppers. Allow them to cook down a few minutes until no longer frozen.
  5. When the vegetables are cooked, stir in the coconut aminos and coconut sugar.
  6. Allow the flavors to come together a few minutes, until all the ingredients are warm.
  7. Meanwhile, fry up four eggs to your desired doneness in a separate skillet.
  8. Serve warm, with an egg per serving, chopped cilantro, and sriracha on top!
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/indonesian-fried-rice-gluten-free-nasi-goreng/