Stir Fry’s, Curry’s, we love them here in our home. The wife and I don’t mind a bit of heat however for the kids nothing too spicy. Don’t want to scare them away from spicy dishes too early.
So this Nasi Goreng was in Januarys edition of Delicious magazine and there were two things that really jumped out at me, the home-made paste and using cauliflower as an alternative to rice.
The good thing about cauliflower rice is that it is rich n vitamin C and by far fewer in calories than that of rice itself.
For me Nasi Goreng was always a Monday lunchtime staple in the Army kitchen. A way to use up the left over meats that were on the Sunday carvery. It was always a winner with the soldiers too, maybe because you allowed them to eat plenty of it.
This recipe itself also served up big portions and as we have 3 little ones the leftovers were used a cold-sort of salad for the next day’s lunch.
Apart from the fact the calorie count is so much lower I love making home-made pastes. They hold so much more flavour than of the shop bought variety or just throwing in some random dried spices. This could have been said for a Thai Green Curry that was made last year for Songkran – Thai New Year.
If you fancy a little spice in the evening, a quick dish with bags of flavour and texture then give this a go and trust when I say it will not disappoint.
Healthy Nasi Goreng
- 300 g Raw king prawns peeled
- 200 g Chicken breast cut in to thin strips
- 1 in Large cauliflower cutto small florets
- 2 tsp. sunflower oil
- 1 in Carrot cut in to thin strips
- 200 g baby corn thinly sliced
- 2 Spring Onions thinly sliced plus a little extra to serve
- 100 g Frozen peas
- 1 tbsp. Dark soy sauce
- 1 tbsp. Kecap manis see note
- 4 Free range eggs see note
- 1 red chilli thinly sliced to serve
- 1 tbsp. toasted sesame oil
- 4 Garlic cloves
- 2 red chillies roughly chopped
- 2 cm Fresh ginger roughly chopped
- 1 tbsp. toasted mixed seeds see note
- 1 tsp. Ground turmeric
- 1 tsp. coriander seeds
- 1 Lime zest and juice of
- 1 tbsp. fish sauce
- 1 tbsp. Tomato ketchup
- ½ white onion roughly chopped
- Start by making the cauliflower rice by putting the florets in to a food processor and blitzing until it resembles cous cous and place to the side. I had to do this in several batches as I only have a mini food processor.
- For the paste place all of the ingredients in to the food processor and blitz until smooth.
- In a large wok heat the oil over a medium heat and fry the chicken until cooked, remove and place to the side. In the same wok add a touch more oil fry half of the paste until fragrant, about a minute.
- Add the carrot, baby corn, spring onions and stir fry for about 3 minutes. Add the prawns and when they become pink and no longer grey/translucent. Remove from the wok and place to the side.
- In the same pan add a little oil and then fry the remaining paste. Add the cauliflower rice, Soy sauce and Kecap manis and fry until the cauliflower is steaming hot. Add the cooked ingredients and fry further more until heated through which should be a couple of minutes.
- Take off the heat and serve between 4 plates. During this time poach 4 eggs and once cooked place on each of the plates and sprinkle with the sliced spring onion and red chilli.