I love Nasi Goreng. it brings back happy memories of our wedding week in Bali. I was some sort of Nasi Goreng monster that week. I swear I ate it every day, maybe sometimes twice a day. I was probably lucky I was still able to zip up my dress on the big day to be honest.
This is my healthy version of this delicious dish, and definitely one of Mr Smith’s favourites.
Cook this up, pretend you’re Bali, and if you wash it down with an icy cold (non-Paleo) Bintang, I promise I won’t judge.
500g chicken thighs (can use breast, but I find thigh softer)
10 large prawns
1 whole cauliflower
Bunch of spring onions
2 red Birdseye chillies
3 cm knob of ginger grated
3 tablespoons coconut aminos
2 tablespoons honey
2 tablespoons blackstrap molasses
Sea salt to taste
Bunch of fresh coriander
Coconut oil (for frying)
it’s a good idea to prep all ingredients first as the cooking process is pretty quick.
break your cauliflower into florets and whizz in the food processor, breaking it down into rice-like pieces. Set aside, then put your shredder attachment onto the food processor and shred your carrots (you can grate them too, but this is way quicker). Grate your ginger, slice your capsicum and spring onions, and finely dice your chillies. Chop up your chicken in small cubes and chop prawns into thirds. Now you’re set to cook.
Heat some coconut oil in a large pan or wok and fry your chicken. When chicken is almost done, chuck in your prawns. remove from pan and set aside when all cooked through.
Heat a little more oil in pan and chuck in onions, frying for a minute or so, then add carrot, capsicum, ginger and chilli. Fry off til capsicum softens. Add cauliflower, stirring altogether and cooking through.
Add your honey, soy and molasses. Salt to taste.
Put chicken and prawns back in and heat through. Squeeze in juice of 1lime and a handful of fresh coriander.
Plate up and top with an egg fried in coconut oil. Enjoy.
By Holly Purdy, InnerFight Foodie