A grain-free version of a well-loved dish, this Nasi Goreng is packed full of great veggie flavours.
4 tbsp coconut oil
2 eggs
500 g chicken thighs, cut into small pieces
3 cloves garlic
200 g shredded coconut
Half a bunch broccoli
Half a cauliflower
5 spring onions
2 cups wombok, thinly sliced
150 g bean sprouts
3 chillies
Coriander
1 tbsp fish sauce
3 tbsp tamari (or coconut aminos)
Juice of 2 limes
Changing Habits Seaweed Salt to taste
Changing Habits Pepper to taste
Lime wedges
1
Blitz both the cauliflower and broccoli in a food processor until it forms a rice-like consistency.
2
Add 1 tbsp of coconut oil to a fry pan over a medium-high heat. Crack the eggs into a small bowl and stir before transferring to the fry pan to cook a thin omelette. Set aside.
3
Add more of the oil to the pan and fry the garlic and chicken until brown.
4
Add the lime juice, tamari and fish sauce to the chicken and garlic and stir well.
5
Slowly add the rest of the ingredients to the fry pan, except for the lime wedges.
6
Remove from the heat and place into a serving bowl. Garnish with extra chilli, coriander and lime wedges.
CategoryMains
Ingredients
4 tbsp coconut oil
2 eggs
500 g chicken thighs, cut into small pieces
3 cloves garlic
200 g shredded coconut
Half a bunch broccoli
Half a cauliflower
5 spring onions
2 cups wombok, thinly sliced
150 g bean sprouts
3 chillies
Coriander
1 tbsp fish sauce
3 tbsp tamari (or coconut aminos)
Juice of 2 limes
Changing Habits Seaweed Salt to taste
Changing Habits Pepper to taste
Lime wedges
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