Description
A delicious low-carb twist on traditional Nasi Goreng using cauliflower rice, topped with a fried egg.
Ingredients
Scale
- 2 cups riced cauliflower (fresh or frozen)
- 2 tablespoons coconut oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 small carrot, diced
- 1/2 cup green peas (fresh or frozen)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sambal oelek (or to taste)
- 1 teaspoon ground ginger
- 2 green onions, sliced
- 4 large eggs
- Salt and pepper to taste
Instructions
- If using fresh cauliflower, chop it into florets and pulse in a food processor until it resembles rice. If using frozen, thaw and drain excess moisture.
- In a large skillet or wok, heat the coconut oil over medium heat. Add the diced onion and sauté for about 3 minutes until translucent.
- Stir in the minced garlic and diced carrot, cooking for an additional 2 minutes until the carrot starts to soften.
- Add the riced cauliflower and green peas to the skillet. Stir-fry for about 5-7 minutes until the cauliflower is tender but not mushy.
- Pour in the soy sauce, sambal oelek, and ground ginger. Mix well and cook for another 2-3 minutes. Season with salt and pepper to taste.
- In a separate non-stick skillet, fry the eggs sunny-side up or to your preference.
- Serve the cauliflower nasi goreng topped with a fried egg and garnish with sliced green onions.
Notes
- For added protein, consider mixing in cooked chicken, shrimp, or tofu during the stir-frying step.
- Experiment with different vegetables such as bell peppers or zucchini for added flavor and nutrition.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Indonesian
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 2g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 370mg