Paleo Nasi Merah
Elevate your meal planning with this vibrant and wholesome Paleo Nasi Merah, a nutrient-packed, Indonesian-inspired dish reinvented for clean eating enthusiasts. Instead of traditional red rice, this recipe uses cauliflower rice as a low-carb, grain-free alternative, perfectly blended with sautéed vegetables like cabbage, carrots, and bell peppers for a colorful medley of textures. Shredded chicken and scrambled eggs boost the protein, while coconut aminos and fish sauce add a rich umami depth. Finished with a touch of fresh cilantro, green onions, and lime, this quick and easy skillet dish is gluten-free, dairy-free, and paleo-friendly, making it a great choice for a healthy weeknight dinner. Simple to make in under 35 minutes and suitable for serving up to four, it’s a flavorful way to enjoy a nourishing meal without compromising on taste.
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Recipe Information
Ingredients
- 1 large head Cauliflower
- 2 tablespoons Coconut oil
- 1 medium, diced Onion
- 3 cloves, minced Garlic
- 1 large, diced Red bell pepper
- 1 large, grated Carrot
- 1 cup, shredded Cabbage
- 2 large, beaten Eggs
- 200 grams, cooked and shredded Chicken breast
- 1 tablespoon Fish sauce
- 2 tablespoons Coconut aminos
- 2 stalks, sliced Green onions
- 0.5 cup, chopped Cilantro
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 sliced for serving Lime
Instructions
Cut the cauliflower into small florets and place them in a food processor. Pulse until the cauliflower resembles rice grains.
In a large skillet over medium heat, melt the coconut oil. Add the diced onion and sauté for about 2 minutes or until translucent.
Add the minced garlic and cook for another 30 seconds until fragrant.
Add the red bell pepper, grated carrot, and shredded cabbage. Stir-fry the vegetables for about 4 minutes until they start to soften.
Push the vegetables to the side of the skillet and pour the beaten eggs into the open space. Let them cook for a minute, then scramble them until fully cooked.
Mix the cooked and shredded chicken into the vegetable and egg mixture.
Add the pulsed cauliflower rice to the skillet, stirring until fully combined with the vegetables and egg.
Pour in the fish sauce and coconut aminos, then season with salt and black pepper. Stir everything together until well combined.
Cook for an additional 5 minutes, stirring occasionally until the cauliflower rice is tender.
Remove the skillet from the heat and stir in the sliced green onions and chopped cilantro.
Serve warm, with lime wedges on the side for squeezing, if desired.
Nutrition Facts
Calories |
970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 28.4 g | 142% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 458 mg | 153% | |
| Sodium | 4740 mg | 206% | |
| Total Carbohydrate | 89.9 g | 33% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 41.5 g | ||
| Protein | 63.9 g | 128% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 407 mg | 31% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 4017 mg | 85% | |
*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.
