Low Carb Nasi Goreng (Indonesian Fried Rice)
Transform your mealtime with this Low Carb Nasi Goreng, a healthy twist on the classic Indonesian fried rice dish that's bursting with bold flavors and vibrant textures. Using finely pulsed cauliflower as a rice alternative, this recipe keeps the traditional rich, savory notes alive while cutting back on carbs. Sautéed garlic, shallots, and red chili bring an aromatic kick, while soy sauce or gluten-free tamari ties the dish together with authentic umami flavor. Nutrient-packed additions like fried tofu, bean sprouts, and peas add plant-based goodness, complemented by the freshness of spring onions, cilantro, and a squeeze of lime. Perfect for quick weeknight dinners, this easy-to-make meal is ready in just 30 minutes and can be customized to suit your taste. Enjoy a guilt-free culinary journey to Indonesia with this wholesome and satisfying recipe!
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Recipe Information
Ingredients
- 1 large head Cauliflower
- 2 tablespoons Coconut oil
- 3 minced Garlic cloves
- 2 thinly sliced Shallots
- 1 thinly sliced Red chili
- 2 tablespoons Soy sauce or tamari (for gluten-free option)
- 1 cup Fried tofu, diced
- 1 cup Bean sprouts
- 0.5 cup Frozen peas
- 2 sliced Spring onions
- 2 beaten Eggs
- 1 cut into wedges Lime
- 0.25 cup chopped Cilantro
- to taste Salt
- to taste Pepper
Instructions
Break the cauliflower into florets and pulse in a food processor until it resembles rice. Set aside.
Heat 1 tablespoon of coconut oil in a large pan or wok over medium heat. Pour in the beaten eggs, swirling to create a thin layer. Let it cook for 2-3 minutes until set, then remove from the pan and slice into strips.
In the same pan, add the remaining tablespoon of coconut oil. Saute the minced garlic and shallots for 2 minutes until fragrant.
Add the sliced red chili and cook for another minute.
Increase the heat to high, add the cauliflower rice, and stir fry for about 5 minutes until the cauliflower is tender but not mushy.
Pour in soy sauce or tamari over the cauliflower and stir to evenly coat the 'rice'.
Add the fried tofu, bean sprouts, and frozen peas to the pan. Stir everything together and cook for an additional 3 minutes until the vegetables are heated through.
Mix in the sliced spring onions and egg strips, and stir well to incorporate all ingredients.
Season with salt and pepper to taste.
Serve the low carb nasi goreng with a sprinkle of chopped cilantro, and lime wedges on the side.
Nutrition Facts
Calories |
1274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.0 g | 88% | |
| Saturated Fat | 31.1 g | 156% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 5542 mg | 241% | |
| Total Carbohydrate | 103.4 g | 38% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 37.3 g | ||
| Protein | 72.7 g | 145% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1197 mg | 92% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 4034 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
