Low Carb Nasi Goreng Kampung
Experience the vibrant flavors of Indonesia with this Low Carb Nasi Goreng Kampung, a healthier twist on the traditional fried rice dish. By swapping classic rice for riced cauliflower, this recipe is perfect for those seeking a low-carb meal without sacrificing the authentic essence of Kampung-style Nasi Goreng. Packed with tender chicken, crisp green beans, aromatic shallots, garlic, and fiery bird’s eye chili, every bite is bursting with flavor. A dash of soy sauce and fish sauce provides the signature umami richness, while scrambled eggs add satisfying texture. Finished with fresh cilantro, spring onions, and lime wedges, this dish is as refreshing as it is guilt-free. Ready in under 35 minutes, this quick and easy recipe is ideal for busy weeknights or meal prep—no compromise on taste, just fewer carbs!
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Recipe Information
Ingredients
- 500 grams Cauliflower, riced
- 250 grams Chicken breast, diced
- 2 large Eggs
- 3 medium Shallots, finely sliced
- 3 cloves Garlic cloves, minced
- 2 pieces Bird's eye chili, sliced
- 100 grams Green beans, cut into 1-inch pieces
- 2 tablespoons Soy sauce
- 1 tablespoon Fish sauce
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 pieces Spring onions, chopped
- 2 tablespoons Cilantro, chopped
- 4 pieces Lime wedges
- 2 tablespoons Olive oil
Instructions
Begin by preparing all ingredients: rice the cauliflower if not using pre-riced variant, dice the chicken breast, slice the shallots and chilies, mince the garlic, and prepare the green beans.
Heat one tablespoon of olive oil in a large non-stick pan or wok over medium-high heat. Add the diced chicken breast and cook until browned and cooked through, about 5-6 minutes. Remove the chicken from the pan and set aside.
In the same pan, add another tablespoon of olive oil. Sauté the shallots, garlic, and bird's eye chilis for about 2 minutes or until the shallots turn translucent.
Add the green beans and sauté for another 2 minutes, or until they are tender-crisp.
Push the vegetables to the side of the pan and crack in the eggs, scrambling them until just set.
Return the cooked chicken to the pan and add the riced cauliflower. Stir in the soy sauce, fish sauce, salt, and black pepper, mixing well to combine all the ingredients.
Cook for about 5 minutes, stirring frequently, until the cauliflower rice is tender and has absorbed the flavors.
Remove from heat and garnish with chopped spring onions and cilantro.
Serve the Low Carb Nasi Goreng Kampung hot with lime wedges on the side for an added zest.
Nutrition Facts
Calories |
1081 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.4 g | 62% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 595 mg | 198% | |
| Sodium | 4052 mg | 176% | |
| Total Carbohydrate | 57.4 g | 21% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 21.8 g | ||
| Protein | 108.3 g | 217% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 321 mg | 25% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 3151 mg | 67% | |
*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.
