Soy-Free Nasi Merah
Elevate your meal game with Soy-Free Nasi Merah, a wholesome and vibrant twist on the classic Indonesian fried rice dish. Made with nutrient-rich red rice, this recipe is a healthful yet indulgent alternative to traditional recipes, and it’s entirely free from soy. Flavorful aromatics like garlic and onion are paired with colorful vegetables, including red bell pepper, carrots, and peas, creating a delicious medley of textures and tastes. The dish is brightened with lime juice, given a subtle kick from chili paste, and bound together with a savory fish sauce substitute. Finished with fresh cilantro and green onions, Soy-Free Nasi Merah is a hearty, gluten-free option perfect for lunch or dinner that doesn't compromise on flavor. Ready in under an hour and packed with goodness, it's an easy-to-make, family-friendly recipe that’s sure to become a mealtime favorite.
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Recipe Information
Ingredients
- 1 cup Red rice
- 2 cups Water
- 2 tablespoons Coconut oil
- 1 medium, chopped Onion
- 3 minced Garlic cloves
- 1 medium, diced Red bell pepper
- 1 medium, diced Carrot
- 0.5 cup, frozen Green peas
- 2 beaten Eggs
- 2 tablespoons Fish sauce substitute
- 1 tablespoon Lime juice
- 1 teaspoon Chili paste
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 sliced Green onions
- 2 tablespoons, chopped Cilantro
Instructions
Rinse the red rice under cold water until the water runs clear.
In a medium saucepan, bring 2 cups of water to a boil. Add the red rice, reduce the heat to low, cover, and cook for about 30 minutes or until the rice is tender and the water is absorbed. Fluff with a fork and set aside.
In a large skillet or wok, heat the coconut oil over medium heat.
Add the chopped onion and cook for 2-3 minutes until translucent.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the diced red bell pepper and carrot. Stir-fry for 3-4 minutes until softened.
Add the frozen green peas and cook for another 2 minutes until they're heated through.
Push the vegetable mixture to one side of the skillet. Pour the beaten eggs into the cleared space and scramble until just set.
Combine the vegetables and scrambled eggs.
Stir in the cooked red rice, fish sauce substitute, lime juice, chili paste, salt, and black pepper. Mix well to ensure everything is evenly distributed.
Cook for another 3-4 minutes, stirring frequently, until the rice is heated through and slightly crispy.
Remove from heat and garnish with sliced green onions and chopped cilantro before serving.
Nutrition Facts
Calories |
1350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.9 g | 55% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2528 mg | 110% | |
| Total Carbohydrate | 203.5 g | 74% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 21.8 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 213 mg | 16% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1160 mg | 25% | |
*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.
