Nasi Goreng is an Indonesian fried rice dish. It has amazing flavours and layers of depth that no doubt come from the massive list of ingredients that go into the real version of the dish. This is a simplified version that uses ingredients that are easier to get. My apologies to any Indonesian people – complaints on a postcard please. It’s still got amazing flavours though and it’s one of my favourite weekend dishes.
- 12 of the nicest prawns you can find
- 1 small onion
- 1 small head of cauliflower
- 1 carrot
- 2 or 3 garlic cloves, crushed
- 3 tbsps coconut aminos (or Tamari, see note)
- 1 tsp fish sauce
- the juice of 1 lime
- a dash of chilli flakes
- 2 eggs
- fresh coriander
- oil for cooking (coconut or extra virgin olive)
1. Take the cauliflower florets (remove most of the stalks) and blitz it in batches in the food processor, until it is the consistency of rice.
2. Finely dice the onion and carrot and sauté for five minutes in a pan with the crushed garlic and oil of your choice. Don’t let it brown. Sauté over a low heat to let the flavours out.
3. Add the cauliflower, coconut aminos (or Tamari), fish sauce, chilli (be careful here, you can always add more later if it’s not hot enough) and lime juice. Cook, while stirring occasionally for about another 5 minutes
4. In a separate pan fry the prawns for about 3 or 4 minutes, until they are pink and cooked through. But don’t overcook or they will go rubbery. Set aside.
5. Fry the eggs in a little oil, leaving the yolks soft.
6. Serve the stir-fried cauliflower, topped with the fried eggs, prawns and some fresh coriander.
*tamari is gluten free soy sauce, it’s not strictly Paleo but if you can’t get coconut aminos it is a possible substitiute