Paleo Nasi Merah

Transform your mealtime with Paleo Nasi Merah, a vibrant, healthy twist on traditional Indonesian fried rice using cauliflower rice as a low-carb base. Packed with sautéed vegetables like red bell peppers, carrots, and cabbage, tender shredded chicken, and a touch of umami from coconut aminos and fish sauce, this grain-free recipe is a flavor-packed nutrient powerhouse. Enhanced with the creamy richness of scrambled eggs, fresh green onions, and zesty cilantro, every bite bursts with wholesome goodness. Quick to prepare in just 35 minutes, Paleo Nasi Merah is perfect for a weeknight dinner or meal prep, offering a deliciously paleo, gluten-free, and dairy-free dish. Serve it with a squeeze of fresh lime to elevate its bright, tangy flavors!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 large head Cauliflower
• 2 tablespoons Coconut oil
• 1 medium, diced Onion
• 3 cloves, minced Garlic
• 1 large, diced Red bell pepper
• 1 large, grated Carrot
• 1 cup, shredded Cabbage
• 2 large, beaten Eggs
• 200 grams, cooked and shredded Chicken breast
• 1 tablespoon Fish sauce
• 2 tablespoons Coconut aminos
• 2 stalks, sliced Green onions
• 0.5 cup, chopped Cilantro
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 sliced for serving Lime

Directions

Step 1

Cut the cauliflower into small florets and place them in a food processor. Pulse until the cauliflower resembles rice grains.

Step 2

In a large skillet over medium heat, melt the coconut oil. Add the diced onion and sauté for about 2 minutes or until translucent.

Step 3

Add the minced garlic and cook for another 30 seconds until fragrant.

Step 4

Add the red bell pepper, grated carrot, and shredded cabbage. Stir-fry the vegetables for about 4 minutes until they start to soften.

Step 5

Push the vegetables to the side of the skillet and pour the beaten eggs into the open space. Let them cook for a minute, then scramble them until fully cooked.

Step 6

Mix the cooked and shredded chicken into the vegetable and egg mixture.

Step 7

Add the pulsed cauliflower rice to the skillet, stirring until fully combined with the vegetables and egg.

Step 8

Pour in the fish sauce and coconut aminos, then season with salt and black pepper. Stir everything together until well combined.

Step 9

Cook for an additional 5 minutes, stirring occasionally until the cauliflower rice is tender.

Step 10

Remove the skillet from the heat and stir in the sliced green onions and chopped cilantro.

Step 11

Serve warm, with lime wedges on the side for squeezing, if desired.

Nutrition Facts

Serving size	(1591.6g)

Amount per serving	% Daily Value*
Calories	969.8

Total Fat 44.3g	0%
Saturated Fat 28.4g	0%
Polyunsaturated Fat 1.3g
Cholesterol 458mg	0%
Sodium 4739.9mg	0%
Total Carbohydrate 89.9g	0%
Dietary Fiber 28.0g	0%
Total Sugars 41.5g
Protein 63.9g	0%

Vitamin D 82IU	0%
Calcium 407.0mg	0%
Iron 8.5mg	0%
Potassium 4016.6mg	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: 39.3%

Protein: 25.2%

Carbs: 35.5%