Healthy nasi goreng
- January 2016
- Serves 4
- Hands-on time 40 min
Donal Skehan’s healthy recipe for the classic Indonesian dish nasi goreng is made with cauliflower rice for a big dose of vitamin C.
Or, try this recipe for healthy Southeast Asian noodle dish mee goreng, which uses up all sorts of leftover vegtables.
- Dairy-free recipes
- 16g (3.4g saturated)
- 19g (12.6g sugars)
- 300g sustainable raw king prawns, peeled
- 1 large cauliflower, broken into florets
- 2-3 tsp sunflower oil
- 1 carrot, finely chopped
- 2 spring onions, sliced, plus extra to serve
- 100g frozen peas
- 1 tbsp dark soy sauce
- 1 tbsp kecap manis (Indonesian sweet soy sauce, from the world food aisle of supermarkets)
- 4 large free-range eggs
- 1 red chilli, sliced, to serve
- Prawn crackers to serve (optional)
For the paste
- 1 tbsp groundnut oil
- 4 garlic cloves
- 2 red chillies, roughly chopped
- Thumb-size piece fresh ginger, roughly chopped
- 1 tbsp toasted mixed seeds
- 1 tsp ground turmeric
- 1 tsp coriander seeds
- Finely grated zest and juice 1 lime
- 1 tbsp fish sauce
- 1 tbsp tomato ketchup
- 2 large shallots, roughly chopped
- If there’s a black line down the back of each prawn, you can devein them if you like: make a shallow cut along the line using a small, sharp knife, then lift it out using the tip.
- To make the cauliflower ‘rice’, put the florets in a food processor. Whizz to a fine consistency, almost like fluffed-up couscous, then set aside.
- Whizz all the paste ingredients in the small bowl of a food processor (if you have one) or mini chopper – or use a spice grinder or large pestle and mortar; see tip. The paste needs to be smooth. In a large wok or deep frying pan, heat 1 tsp of the oil over a high heat. Add half the paste and stir-fry for 1 minute or until sizzling and aromatic.
- Add the carrot and spring onions, then stir-fry for 3 minutes or until just cooked. Add the prawns and peas and stir-fry until the prawns are no longer translucent. Put in a bowl and keep warm.
- In the same pan, heat another 1 tsp oil, if required, and fry the remaining paste for 1 minute. Add the cauliflower rice, soy sauce and kecap manis and fry for 3-4 minutes until the cauliflower rice is coated and piping hot. Return the veg and prawns to the wok and toss until heated all the way through.
- Divide the nasi goreng among 4 plates, while you quickly fry the eggs in the remaining oil in a clean frying pan. Serve each plateful topped with a fried egg, a sprinkling of sliced spring onions and chilli, with some prawn crackers if you like.
(Recipe from Fresh by Donal Skehan)
You might find the paste needs a splash of water to come together.
Make the paste up to 2 weeks in advance and keep, covered, in the fridge.
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