Paleo Nasi Goreng - Food To Nourish
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Paleo Nasi Goreng

Got to love a quick recipe full of veggies and a good hit of protein! I don’t have a problem with rice as such and have happily made Nasi Goreng with brown rice and it’s been really tasty. The problem I have is that it’s such a massive amount of carbohydrates to have at dinner, especially as I’m heading to bed to sleep and not going for a massive run!

I’m also all about picking the most nutrient dense options available and cauliflower is going to give me a hell of a lot more bang for my buck then brown rice is!

Happy sprouting, baking and cooking!

x Danielle

How to put this all together:

You’ll need to have everything prepared before you start cooking.

Chop all of your vegetables and prepare your cauliflower.

The quickest way to prepare your cauliflower is to stick it through the food processor on the grater setting.

For this recipe you’ll need about 4 cups of grated cauliflower.

If your cauliflower is very large you’ll have more than 4 cups, but it freezes really well so just chuck it in the freezer for next time!

Heat the coconut oil in either a wok or a large deep frypan.

Add the garlic, ginger, chilli, onion, carrot and capsicum and cook over a medium heat until soft.

Add the cauliflower and continue to cook for another 10 minutes, until it begins to soften.

Add the fish sauce, coconut aminos, kale and 2 eggs.

Mix everything together well and cook for another 2 minutes until the egg is cooked.

Lastly, mix through the chopped coriander and put aside for now.

In a separate frypan heat a little more coconut oil and fry 4 eggs.

Now you’re ready to plate up.

I put a serve of cauliflower into a small bowl and pack it in tight.

I then flip it out onto a plate so it looks nice and fancy.

Top with 1 fried egg and decorate with sliced cucumber.

EGG FREE OPTION: Remove the eggs from this recipe and serve this cauliflower rice with some grilled chicken or beef.

AIP OPTION: Remove the eggs, chilli and capsicum from the recipe and increase the amount of ginger to add a little extra heat. Serve this with some grilled chicken or beef.

What you’ll need

2 tablespoons of coconut oil

1 clove of garlic, crushed

1 knob of ginger, finely grated

1/2 red chilli, finely chopped

1 onion, finely diced

1 carrot, finely diced

1/2 red capsicum, also finely diced

1 head of cauliflower, grated

3 tablespoons of fish sauce

2 tablespoons of coconut aminos

large handful of kale, roughly chopped

handful of fresh coriander, chopped

6 eggs (optional)

2 lebanese cucumbers, sliced