One of Indonesia’s national dishes is definitely nasi goreng, or fried rice, and having grown up there I have a serious love for the high-carb, greasy, lovely rice dish.
I start to salivate at the thought of rice based dishes, and pasta makes my boat float like no other. I can with assurance tell you I am a carb fiend, and seeing as I have been on the South Beach Diet since 2005, and the past couple of months have been trying out Paleo, finding low-carb substitutes for my favorite rice and pasta dishes is vital for my continued success on the low-carb wagon.
This dish is inspired by the best nasi goreng you can get in Jakarta, served on the side of the street in styrofoam packaging, setting you back less than a dollar. I used cabbage as the base for the rice, but you could also go with cauliflower, carrot or even broccoli if you wish! Enjoy!
- 1/2 a head of white cabbage
- 1 onion
- 2 cloves of garlic
- 1 small chilli
- 1 tablespoon fish sauce
- 1 tablespoon oil (sesame or olive)
- 1 teaspoon turmeric
- 1 teaspoon cayenne pepper
- 1 teaspoon cumin
- 6 strips of bacon
- 1 egg
Chop up all the vegetables (cabbage, garlic, onion and chilli) and place in a food processor. Blend until everything is finely chopped, into a rice like consistency. Stir fry in oil and season with remaining spices. In a separate pan fry the bacon. Once done, chop up the bacon and mix into the cabbage rice. Fry your cabbage rice until tender.
To complete the fried rice fry an egg and place on top of the hot cabbage rice. Serve with protein of your choice (chicken drumstick or grilled fish, whatever you have in your fridge will taste amazing with this rice. You can also stir fry shrimp or chicken and egg into the rice instead of placing a fried egg on top.)
This tastes good served any time of day. I personally love it for breakfast, as it is often served first thing in the morning in Indonesia.
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The uniqueness of cabbage in cancer prevention is due to the three different types of nutrient richness found in this widely enjoyed food. The three types are (1) antioxidant richness, (2) anti-inflammatory richness, and (3) richness in glucosinolates. (via. WHFoods.com)