Pete’s kitchen A Southeast Asian favourite, made paleo
A Southeast Asian favourite, made paleo
Preparation time 15 mins Cooking time 20 mins Serves 4
600g cauliflower, roughly
4 Tbsp coconut oil
350g chicken thigh fillets, skin
left on, cut into 2cm pieces 150g bacon, cut into 2cm pieces 4 green shallots, thinly sliced 1 long red chilli, deseeded,
2 cloves garlic, crushed
1 small carrot, finely diced 1 celery stalk, finely diced
1 tsp shrimp paste 80g Chinese cabbage,
150g shelled, deveined
cooked baby prawns
80g bean sprouts
4 Tbsp fried shallots or fried garlic (to make your own, see Cook’s tip)
3 Tbsp tamari or coconut aminos (available from health food stores)
1 tsp honey
1 Tbsp fish sauce
1 Tbsp tamarind paste
4 free-range eggs
Sea-salt flakes and freshly ground
black pepper, to season Lime wedges, to serve STEP 1 Put cauliflower in a food processor and pulse into small granules to resemble rice. Set aside.
STEP 2 Put a large wok or deep frying pan over medium-high heat, add 1 Tbsp of the coconut oil and heat until just smoking. Add half the chicken and stir-fry for 3 minutes, or until brown and just cooked. Transfer to a bowl, then stir-fry remaining chicken in another Tbsp of oil. Transfer to the bowl. Add bacon to pan and stir-fry for 3 minutes until golden and crispy. Transfer to the bowl with the cooked chicken. Add another Tbsp of oil to pan and heat over medium heat. Add shallots, chilli and garlic and stir-fry for 30 seconds. Add carrot and celery and stir-fry for a further 3 minutes. Return chicken and bacon to the pan, then add shrimp paste, cabbage and prawns and stir-fry for 2 minutes, or until cabbage wilts. Add cauliflower rice, bean sprouts, 2 Tbsp of the ˆfried shallots, the tamari or coconut aminos, honey, fish sauce and tamarind. Stir-fry for 2 minutes until heated through. Transfer to a bowl and keep warm.
STEP 3 Heat half of remaining oil or fat in a large non-stick frying pan over medium-high heat. Crack 2 eggs into the pan and fry until whites set and yolks begin to harden. Transfer eggs to a plate and repeat with remaining eggs and oil. Season.
STEP 4 Spoon the nasi goreng into 4 serving bowls, top each one with a fried egg and the remaining fried shallots. Serve with lime wedges.
My version of nasi goreng will not disappoint – it’s a combo of meat, seafood, egg and vegies.