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Cleaner Nasi Goreng

Prep Time: 15 min
Cook Time: 15 mins
Serving Size: 5-6
  • Gluten Free 
  • Dairy Free 
  • Vegan
Nasi Goreng (Indonesian fried rice) is typically made with high sugar sauces and white rice. This version contains less sugar and wholegrains like brown rice to support blood sugar stability. It is packed with flavour and the green curry paste brings a warming element to support warmth within the body post birth. 
INGREDIENTS
METHOD
TIPS & NOTES
  • 2 x Chicken thigh (diced)
  • 2 x carrot (diced) 
  • ½ cup frozen peas 
  • 1 x cob corn
    (cooked and removed from cob. Alternatively use ½ cup canned corn)
  • 3 x shallots (diced) 
  • 2 cups brown rice (cooked one day prior) 
  • Sauce
  • ¼ cup coconut cream 
  • 1 tbsp green curry paste 
  • 1 tbsp honey
  • 1 tbsp coconut aminos
  • 2 tbsp soy sauce
  • 1 tbsp peanut butter 
1.  Combine all ingredients for the sauce together and marinate the chicken in half the sauce. 
2.  Heat olive oil in a pan on medium heat and cook chicken completely 1.  through. Remove from the pan and set aside. 
3.  Using the remaining oil, cook the carrot, peas, corn, shallots until soft. 
4.  Add in the rice and any leftover remaining sauce. 
5.  Add the cooked chicken to the rice and keep warm. 
6.  Meanwhile, fry 1 egg per person and serve the rice with an egg on top and a splash more coconut aminos. 

  • Add 2 tsp of green curry paste for an extra spice!
  • Storage: In fridge for up to 3 days 

Cleaner Nasi Goreng

Prep Time: 15 min
Cook Time: 15 min
Serving Size: 5-6
  • Gluten Free 
  • Dairy Free
  • Vegan
Nasi Goreng (Indonesian fried rice) is typically made with high sugar sauces and white rice. This version contains less sugar and wholegrains like brown rice to support blood sugar stability. It is packed with flavour and the green curry paste brings a warming element to support warmth within the body post birth. 
INGREDIENTS
METHOD
TIPS & NOTES
  • 2 x Chicken thigh (diced)
  • 2 x carrot (diced) 
  • ½ cup frozen peas
  • 1 x cob corn (cooked and removed from cob. Alternatively use ½ cup canned corn)
  • 3 x shallots (diced) 
  • 2 cups brown rice (cooked one day prior)
  • Sauce:
  • ¼ cup coconut cream 
  • 1 tbsp green curry paste 
  • 1 tbsp honey 
  • 1 tbsp coconut aminos 
  • 2 tbsp soy sauce 
  • 1 tbsp peanut butter 
1. Combine all ingredients for the sauce together and marinate the chicken in half the sauce. 
2. Heat olive oil in a pan on medium heat and cook chicken completely through. Remove from the pan and set aside. 
3. Using the remaining oil, cook the carrot, peas, corn, shallots until soft. 
4. Add in the rice and any leftover remaining sauce. 
5. Add the cooked chicken to the rice and keep warm. 
6. Meanwhile, fry 1 egg per person and serve the rice with an egg on top and a splash more coconut aminos. 

  • Add 2 tsp of green curry paste for an extra spice!
  • Storage: In fridge for up to 3 days 

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