Low Carb Nasi Goreng with Cauliflower Rice

2 people

small + large pan, small food processor (optional)

Preparation: 15 minutes – Cooking time: 15 to 20 minutes – keeps at least 2 days in the fridge

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Ingredients

½ cauliflower
1 carrot
1 red bell pepper
100 g (organic) frozen peas
4 eggs
1 spring onion
1 to 2 cloves of garlic
1 tablespoon sesame oil (or olive oil)
1 tablespoon soy sauce
Black pepper
Garnish: sesame or nigella seeds, parsley, salted peanuts

Want to enjoy the delicious flavors of nasi goreng, but in a lighter and surprisingly nutritious version? Try this Low Carb Nasi Goreng with Cauliflower Rice.

This dish combines the best of both worlds: the spicy, savory flavors of the classic Indonesian dish and the fresh lightness of extra vegetables. The result is a colorful meal that’s quick to prepare, bursting with flavor, and perfect for weeknights. A recipe that proves healthy eating doesn’t have to be boring!

You can make the kid-friendly version with rice, carrots, peas, and scrambled eggs. It’s ideal for packing leftovers in a lunchbox. Try varying it with other seasonal vegetables like wild mushrooms, snow peas, green asparagus, or bok choy.

You can now find this dish in the latest Delhaize magazine (Issue 89).

Enjoy!

Love,

Low Carb Nasi Goreng with Cauliflower Rice

DIRECTIONS:

To make the cauliflower rice: cut the cauliflower into florets and chop them finely into “rice” using a small food processor, chopper, or hand grater.
Cut the carrot and pointed bell pepper into small cubes. Heat a large skillet with a spoonful of olive or sesame oil and sauté the vegetables until tender (add a clove of grated garlic if desired).
Meanwhile, fry the sunny-side-up eggs in a second pan with a little olive oil. Season with salt and pepper.
Rinse the frozen peas under hot water and cut the spring onion into thin strips.
Add the peas to the pan along with the (cauliflower) rice. Season to taste with soy sauce.
Garnish the nasi goreng with the spring onion and, if desired, some parsley, nigella seeds, and salted peanuts. Serve with the fried eggs.

JULIE’S TIPS & TRICKS:

For a vegan version, you can replace the eggs with 200 grams of (smoked) tofu.
Are you making this dish for young children? If so, you might want to replace the cauliflower rice with regular rice and mix the eggs into the vegetables and rice like scrambled eggs.
For a heartier, protein-packed meal, serve with grilled chicken or turkey.

What’s your favorite Asian fast-food dish? Would you like more recipes like this? Let me know by leaving a comment below.