Paleo Nasi Goreng Kampung
Transform your dinner routine with this flavorful *Paleo Nasi Goreng Kampung*, a healthy twist on the traditional Malaysian fried rice. This recipe swaps out regular rice for nutrient-packed cauliflower rice, making it not only paleo-friendly but also gluten-free and low-carb. Bursting with aromatic shallots, garlic, and spicy bird’s eye chilies, the dish features tender chicken, juicy shrimp, and fluffy scrambled eggs for a protein-rich meal. A splash of fish sauce and coconut aminos adds a savory umami depth, while fresh cilantro, green onions, and a squeeze of lime bring a bright finish. Ready in under an hour, this recipe is perfect for a quick yet exotic weeknight dinner. Indulgent flavor meets wholesome ingredients in every bite of this vibrant fried rice classic!
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Recipe Information
Ingredients
- 4 cups Cauliflower, riced
- 2 tablespoons Coconut oil
- 3 whole Shallots, thinly sliced
- 4 whole Garlic cloves, minced
- 2 whole Bird's eye chilies, finely chopped
- 1 pound Chicken breast, cut into small pieces
- 8 ounces Shrimp, peeled and deveined
- 2 whole Tomatoes, diced
- 2 whole Eggs, lightly beaten
- 2 tablespoons Fish sauce
- 3 tablespoons Coconut aminos
- 2 bunches Green onions, chopped
- 0.5 cup Fresh cilantro, chopped
- 2 whole Lime wedges
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Begin by preparing your ingredients: rice the cauliflower, slice the shallots, mince the garlic, chop the chilies and green onions, and dice the tomatoes.
Heat 1 tablespoon of coconut oil in a large pan over medium heat.
Add the sliced shallots, minced garlic, and chopped chilies to the pan. Sauté for about 3 minutes until the shallots are translucent and the mixture is fragrant.
Add the chicken pieces to the pan. Cook for about 5-7 minutes until the chicken is cooked through and golden brown.
Add the shrimp to the pan and cook for an additional 3-4 minutes until they are pink and opaque.
Remove the chicken and shrimp from the pan and set aside.
In the same pan, add the remaining tablespoon of coconut oil. Once heated, pour in the beaten eggs and scramble for about 2 minutes until fully cooked. Remove and set aside.
To the pan, add the riced cauliflower and sauté for 5 minutes until tender.
Add the diced tomatoes, fish sauce, and coconut aminos. Stir well to combine.
Return the chicken, shrimp, and scrambled eggs to the pan. Season with salt and black pepper, and mix everything thoroughly.
Continue cooking for an additional 3-4 minutes to combine all the flavors.
Stir in chopped green onions and fresh cilantro just before turning off the heat.
Serve your Paleo Nasi Goreng Kampung hot with fresh lime wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.8 g | 19% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 1380 mg | 60% | |
| Total Carbohydrate | 23.2 g | 8% | |
| Dietary Fiber | 6.3 g | 23% | |
| Total Sugars | 10.6 g | ||
| Protein | 57.6 g | 115% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 151 mg | 12% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1363 mg | 29% | |
*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.
