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Breakfast Nasi Goreng (gluten free)

Breakfast Nasi Goreng

When you’re looking for a hearty breakfast to see you through the day, this breakfast nasi goreng with quinoa will definitely do the trick. It’s perfect for an indulgent weekend treat or mid-week pick-me-up -any excuse really, it’s that good! For a vegan option leave out the egg and for a grain-free option swap the quinoa for cauliflower rice.

Preparation is key

There is a bit of work in preparing this dish but it is well worth it. To save time, have your Quinoa pre-cooked. Also, have your herbs and vegetables cut and washed the night before so that it only takes ten minutes to whip in the morning. Any leftovers will be delicious for lunch!

Breakfast Nasi Goreng
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Paleo
Cuisine: Breakfast
Serves: 4
Ingredients
  • 2 tablespoons of coconut oil or a ¼ cup of macadamia nut oil
  • 4 red Asian shallots
  • 2 teaspoons of freshly grated turmeric
  • 2 teaspoons of freshly grated ginger
  • 3 garlic cloves crushed
  • 1 large red chili, seeds removed and thinly sliced
  • 1 lemongrass stem, white part only, finely sliced
  • 2 kaffir lime leaves, stem removed and finely sliced
  • 1 tablespoon of tamari
  • 1 tablespoon of rice malt syrup or honey
  • Juice of 1 lime
  • 4 cups of cauliflower rice or 4 cups of cooked quinoa
  • 100gm of green beans, sliced in 2 cm pieces
  • A handful of baby spinach leaves
  • 1 carrot grated
  • A handful of kale leaves stem removed and roughly chopped
  • 4 eggs, fried
  • Crispy shallots
  • A handful of cashews and coriander to serve
Instructions
  1. Heat oil in a wok over high heat.
  2. Add the shallots, turmeric, ½ of red chili, lemongrass, lime leaves and stirring continuously until soften and becomes fragrant (about 30 seconds – 1 minute)
  3. Add the green beans, kale leaves, garlic, ginger, cashews, and cauliflower rice or quinoa and cook for another 2 minutes
  4. Stir in the tamari and rice malt syrup or honey stirring to combine
  5. Add the spinach leaves and cook for further 1 minute
  6. Pour in lime juice and a pinch of salt and pepper, stir and remove from the heat.
  7. To serve, evenly divide the nasi goreng into 4 bowls and top with a fried egg, crispy shallots, coriander and the remainder of the chili

 

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