Low-Carb Vegetarian Nasi Goreng

My healthy low carb take on a flavourful fried rice. Nasi Goreng simply means ‘fried rice’ but over at Keto Diet App we like to do things a little different so we’ve kept the carbs low, ditched all the preservatives and brought you a speedy weeknight dinner that’s packed full of flavour, nutrients and next to no washing up! Bonus!

This one’s vegetarian but feel free to add some cooked prawns, pulled chicken or pork if you prefer.

Preparation time

Hands-on:    20-25 minutes
Overall:     20-25 minutes

Nutritional values (per serving)

Total Carbs	13.6	grams
Fiber	4.8	grams
Net Carbs	8.8	grams
Protein	11.3	grams
Fat	29.9	grams
of which Saturated	11.6	grams
Energy	355	kcal
Magnesium	56	mg (14% RDA)
Potassium	643	mg (32% EMR)

Macronutrient ratio: Calories from carbs (10%), protein (13%), fat (77%)

Ingredients (makes 4 servings)

• 1 small cauliflower, florets only (450 g/ 1 lb)
• 2 tbsp virgin coconut oil (30 ml)
• 1 small yellow onion, chopped (40 g/ 1.8 oz)
• 2 garlic cloves, minced
• 1 small carrot, chopped fine into matchsticks (60 g/ 2.2 oz)
• ⅔ cup shredded savoy cabbage (47 g/ 1.6 oz)
• ½ cup sliced red pepper (46 g/ 1.6 oz)
  

Dressing:

• 1 tbsp extra virgin olive oil (15 ml)
• 2 tbsp toasted sesame oil (30 ml)
• 1 tbsp coconut aminos (15 ml)
• 1 tbsp grated ginger (6 g/ 0.2 oz)
• juice and zest from ½ lime
• 1 tsp chopped chilli pepper
• ½ tsp fish sauce
• salt and pepper, to taste

To serve:

• 4 large eggs
• 1 tbsp ghee or virgin coconut oil (15 ml)
• 2 tbsp chopped coriander
• ½ cup sugar snap peas, finely sliced (30 g/ 1.1 oz)
• ½ cup finely sliced cucumber (60 g/ 2.1 oz)
• handful of blanched almonds (28 g/ 1 oz)
• lime wedges
• salt and pepper, to taste
• Optional: Sriracha hot sauce for topping (you can make your own)

Instructions

1. Preheat the oven to 180 C/ 355 F (fan assisted). Prepare the dressing by mixing all the ingredients together in a small bowl.
2. Peel and finely slice the vegetables into matchsticks. Blitz the cauliflower florets in a high speed food processor until they resemble a rice consistency.
3. Heat 1 tbsp of coconut oil in a saucepan. Add the onion and fry on a low-medium heat for 3 minutes until soft. Add the garlic and fry for another minute. Add the carrot and cabbage and fry for a further 1 to 2 minutes until el dente.
4. Add 1 more tablespoon of coconut oil to the vegetables and stir fry the cauliflower rice altogether for a further 3 to 4 minutes. Stir through the dressing.
   
5. Place the almonds on a baking tray and roast for 5 to 6 minutes until golden. Fry the eggs in a little oil to your liking.
6. Place the cauliflower Nasi Goreng into bowls and top with sugar snap peas, cucumber, coriander, almonds and fried egg. Option to add chilli sauce, black pepper and an extra squeeze of lime. Best enjoyed fresh but can be stored in the fridge for 1 day.

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