ASIAN FRIED CAULIFLOWER RICE (NASI GORENG)

Jan 25

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I first encountered Nasi Goreng in Thailand while on an internship at the University of Chiang Mai. I immediately loved this simple fried dish made with vegetables, meat, rice, egg, and Asian spices. For this recipe, I replaced the rice with cauliflower rice and added pork as the meat. You can easily replace the pork with chicken or beef according to your preferences. If you own a wok pan, go ahead and put it to use! You can add the raw egg directly to the cauliflower rice dish once it’s finished and cook it while stirring for a couple of minutes, or simply serve it with a fried egg on top. Since I don’t own a wok pan, I fried the meat in a separate pan to make sure everything is fried well. I put everything together in the end.

SERVES 4
INGREDIENTS
2 tbsp ghee
4 tbsp butter
3 large carrots
5 spring onions
2 garlic cloves
15 oz cauliflower rice
1 small pork tenderloin
2 tbsp roasted unsalted peanuts
1 small piece ginger
1 tbsp white vinegar
1/2 tsp honey
1/2 tsp ground coriander
1 tsp sea salt
1 tbsp chili paste (I use Kokita sambal oelek - Indonesian chili salsa. If you’re unsure about the ingredients you can also make your own)
4 eggs

INSTRUCTIONS
Cut the tenderloin into small bite size pieces. Add the ghee to a frying pan and fry the pork on high heat for 5 minutes then turn it over and fry until it’s fully cooked. Add the peanuts and salt and set aside.

Peel and cut the carrots into 1 1/2” long, narrow sticks. Clean the spring onions and cut into the same size sticks as the onions. Peel and mince the garlic. In a large saucepan, heat 2 tbsp butter and add the carrots, spring onions, and garlic. Lower the heat and fry the carrots until they turn soft, about 15minutes, stirring occasionally. Add the cauliflower rice, a small piece of ginger, honey, vinegar, salt, and 2 tbsp butter and stir occasionally while frying for three more minutes until the cauliflower starts softening. Add the tenderloin, peanuts, and chili paste. Mix until well combined.

Garnish with peanuts and spring onions.

You can fry the eggs separately or add two of them directly to the cauliflower mixture in the saucepan stirring constantly until they are cooked.

I like serving this with herb pancakes. (See recipe below)

HERB PANCAKES
MAKES 4

INGREDIENTS
3 eggs
1/4 tsp sea salt
2 tbsp coconut flour
2 tbsp minced parsley
2 tbsp sparkling water

INSTRUCTIONS
Add all of the ingredients to a mixing bowl and whisk together until well combined.

Add ghee to a small skillet and melt at medium heat. Add a small ladle of the egg mixture to the pan and distribute evenly. Wait until the margins are cooked, then flip over and fry for a couple more seconds. Place on a plate and repeat.

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