Serves: 4
Prep: 10 minutes Cook: 10 minutesNasi Goreng is a very popular fried rice dish, it is Indonesia's national dish. Nasi Goreng is a simple recipe with many variations which universally contain onion and garlic, so how can you achieve those wonderfully authentic flavours whilst following step 1 of the low FODMAP diet? This very easy, healthy and delicious recipe solves the problem and it is kid friendly too.
| ingredients |
|---|
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1½ 2 tbsp garlic-infused olive oil |
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1 1⅓ tbsp canola oil |
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2 tsp sesame oil |
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1 cup finely sliced chicken breast or hard tofu, cubed |
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1 1⅓ tbsp ginger, finely chopped |
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1 tsp fresh red chilli, finely chopped (optional or to taste) |
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1 cup green onion tops, finely sliced |
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1 cup carrot, coarsely grated |
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4 cups cold, cooked brown rice (broken into separate grains) |
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4 5⅓ tbsp ketjap manis (kecap manis/Sweet soy) |
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2 2½ tbsp lime juice |
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2 2½ tbsp soy sauce (or to taste) |
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4 large eggs |
Heat oils in a wok or non-stick pot over high heat. Add chicken (or prawns or tofu), ginger and chilli and cook for about 3 minutes or until chicken is just cooked.
Add rice, carrot and green onion tops to the stir-fry and cook over high heat for a further 3 minutes. Drizzle with the ketjap manis, soy sauce and lime juice and stir-fry until the rice is thoroughly heated through (about 5 minutes).
Top each serve of rice with a lightly fried egg and serve with the garnishes you please.
| Nutrition Information (per serve) | |
|---|---|
| Energy | 2534 Kj / 606 cal |
| Protein | 28.70g |
| Carbohydrates | 68.60g |
| Sugar | 21.90g |
| Total Fat | 22.80g |
| Saturated Fat | 4.30g |
| Fibre | 5.90g |
Nasi Goreng is a very popular fried rice dish, it is Indonesia's national dish. Nasi Goreng is a simple recipe with many variations which universally contain onion and garlic, so how can you achieve those wonderfully authentic flavours whilst following step 1 of the low FODMAP diet? This very easy, healthy and delicious recipe solves the problem and it is kid friendly too.
Stack Cup
| Ingredients | Metric | Imperial |
|---|---|---|
| 1½ tbsp garlic-infused olive oil | 20 g | 0.70 oz |
| 1 tbsp canola oil | 13 g | 0.50 oz |
| 2 tsp sesame oil | 6 g | 0.20 oz |
| 1 cup finely sliced chicken breast or hard tofu, cubed | 244 g | 8.60 oz |
| 1 tbsp ginger, finely chopped | 12 g | 0.40 oz |
| 1 tsp fresh red chilli, finely chopped (optional or to taste) | 2 g | 0.07 oz |
| 1 cup green onion tops, finely sliced | 88 g | 3.10 oz |
| 1 cup carrot, coarsely grated | 122 g | 4.30 oz |
| 4 cups cold, cooked brown rice (broken into separate grains) | 572 g | 20.20 oz |
| 4 tbsp ketjap manis (kecap manis/Sweet soy) | 80 g | 2.80 oz |
| 2 tbsp lime juice | 40 g | 1.40 oz |
| 2 tbsp soy sauce (or to taste) | 36 g | 1.30 oz |
| 4 large eggs | 234 g | 8.25 oz |
Heat oils in a wok or non-stick pot over high heat. Add chicken (or prawns or tofu), ginger and chilli and cook for about 3 minutes or until chicken is just cooked.
Add rice, carrot and green onion tops to the stir-fry and cook over high heat for a further 3 minutes. Drizzle with the ketjap manis, soy sauce and lime juice and stir-fry until the rice is thoroughly heated through (about 5 minutes).
Top each serve of rice with a lightly fried egg and serve with the garnishes you please.
| Nutrition Information (per serve) | |
|---|---|
| Energy | 2534 Kj / 606 cal |
| Protein | 28.70g |
| Carbohydrates | 68.60g |
| Sugar | 21.90g |
| Total Fat | 22.80g |
| Saturated Fat | 4.30g |
| Fibre | 5.90g |
FODMAP Assistant
