Healthy nasi goreng
This healthy nasi goreng combines the umami of miso paste and tamari with the nutty crunch of peanuts and cashews, on a nutritious wild rice mix with roasted cauliflower and kale.
Ingredients · Servings 2
- 5 cloves of garlic
- 1 ui
- 30 gr pindanoten
- 3 sun-dried tomatoes
- 2 tablespoons maple syrup
- 2 the witte misopasta
- 2 tablespoons olive oil
- 1 the tamari
- 1 tsp chili powder
- 1/2 tsp turmeric
- 1/2 tl curry
- salty
- 100 g wild rice mix
- 1 the kokosolie
- 1 finely chopped shallot
- 1 handful of kale
- 2 tbsp nasi paste (or more to taste)
- 1 splash of apple cider vinegar
- 50 g frozen peas
- 1 tbsp lightly roasted cashews
- a few leaves of fresh coriander
- a few basil leaves
- pepper
- 1 egg per person
- 200 g cauliflower florets
Method · 30 min
- Rinse the rice under cold running water. Then cook the rice according to the instructions on the packaging (in approximately 40 minutes). Afterwards, rinse with warm water.
- Put all the ingredients for the nasi paste together in the blender and blend until smooth.
- Take the cauliflower florets, drizzle with some olive oil, and place them in the oven at 170 degrees until tender. Cook the peas in salted water until tender. Finely chop the shallot and kale and sauté them together in a spoonful of coconut oil. Next, add the rice and the nasi paste, one spoonful at a time. Drizzle with some apple cider vinegar and remove the pan from the heat. Add the peas and cashews and season the dish to taste with pepper, salt, coriander, and basil.
- Melt a small spoonful of coconut oil in a pan and then fry the fried eggs.
- Spoon the nasi goreng onto a plate. Place the fried egg on top. Finish with the roasted cauliflower florets, cashews, basil, and coriander. Season to taste with salt and pepper, if desired.
