Paleo Nasi Goreng Kampung

Dive into the bold and nourishing flavors of Paleo Nasi Goreng Kampung, a wholesome twist on the traditional Malaysian village-style fried rice. This dish swaps out regular rice for healthy, low-carb cauliflower rice, making it perfect for paleo and keto lifestyles. Packed with protein-rich chicken and shrimp, aromatic shallots, garlic, and fiery bird's eye chilies, this one-pan wonder is a symphony of savory and spicy flavors. Enhanced with the umami of coconut aminos and fish sauce, and brightened by fresh cilantro, green onions, and a squeeze of lime, this paleo-friendly recipe delivers both taste and nutrition. Ready in under 45 minutes, it’s an easy, flavorful meal that brings a taste of Southeast Asia to your table—perfect for weeknight dinners or meal prep.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 cups Cauliflower, riced
• 2 tablespoons Coconut oil
• 3 whole Shallots, thinly sliced
• 4 whole Garlic cloves, minced
• 2 whole Bird's eye chilies, finely chopped
• 1 pound Chicken breast, cut into small pieces
• 8 ounces Shrimp, peeled and deveined
• 2 whole Tomatoes, diced
• 2 whole Eggs, lightly beaten
• 2 tablespoons Fish sauce
• 3 tablespoons Coconut aminos
• 2 bunches Green onions, chopped
• 0.5 cup Fresh cilantro, chopped
• 2 whole Lime wedges
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Begin by preparing your ingredients: rice the cauliflower, slice the shallots, mince the garlic, chop the chilies and green onions, and dice the tomatoes.

Step 2

Heat 1 tablespoon of coconut oil in a large pan over medium heat.

Step 3

Add the sliced shallots, minced garlic, and chopped chilies to the pan. Sauté for about 3 minutes until the shallots are translucent and the mixture is fragrant.

Step 4

Add the chicken pieces to the pan. Cook for about 5-7 minutes until the chicken is cooked through and golden brown.

Step 5

Add the shrimp to the pan and cook for an additional 3-4 minutes until they are pink and opaque.

Step 6

Remove the chicken and shrimp from the pan and set aside.

Step 7

In the same pan, add the remaining tablespoon of coconut oil. Once heated, pour in the beaten eggs and scramble for about 2 minutes until fully cooked. Remove and set aside.

Step 8

To the pan, add the riced cauliflower and sauté for 5 minutes until tender.

Step 9

Add the diced tomatoes, fish sauce, and coconut aminos. Stir well to combine.

Step 10

Return the chicken, shrimp, and scrambled eggs to the pan. Season with salt and black pepper, and mix everything thoroughly.

Step 11

Continue cooking for an additional 3-4 minutes to combine all the flavors.

Step 12

Stir in chopped green onions and fresh cilantro just before turning off the heat.

Step 13

Serve your Paleo Nasi Goreng Kampung hot with fresh lime wedges on the side for squeezing over the top.

Nutrition Facts

Serving size	(2337.0g)

Amount per serving	% Daily Value*
Calories	1814.7

Total Fat 60.6g	0%
Saturated Fat 32.2g	0%
Polyunsaturated Fat 0.5g
Cholesterol 1200.5mg	0%
Sodium 5692.6mg	0%
Total Carbohydrate 97.9g	0%
Dietary Fiber 31.2g	0%
Total Sugars 44.0g
Protein 235.0g	0%

Vitamin D 104.7IU	0%
Calcium 706.5mg	0%
Iron 18.7mg	0%
Potassium 5961.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.1%

Protein: 50.1%

Carbs: 20.9%