Maria’s Indonesian Inspired Allergen Friendly Nasi Goreng
When you blend turmeric, paprika and fresh garlic with curry, you get a treat for you taste buds. I created this recipe from the traditional Indonesian meal Nasi Goreng, which means fried rice. Due to some of my food sensitivities, I had to make some adjustments to the classic recipe to fit my needs. You may feel this recipe does not do much justice to the time-honored method, but I hope you can still enjoy it and see the benefits of the changes made. The main changes are eliminating egg, soy, shrimp and frying. Instead I’ve added coconut derived aminos and few other tweaks. Food should be nature’s medicine for our bodies without any nasty side effects. This meal is a good example of healing properties. The turmeric spice in this meal makes this dish very beneficial fighting against inflammation in the body. Here it is, my version of Indonesian Inspired Allergen Friendly Nasi Goreng.
Turmeric is a spice that traditionally has been used for centuries in India and in the Spice Islands. The benefits of consuming this spice are many, as well as the yellow color which adds a natural feast for the eyes. The Arabs brought this spice to Europe in the 13th Century from the East. Although it was brought to the West hundreds of years ago, turmeric is still a minor spice. Turmeric root has been used for digestive issues, skin conditions and managing of pain in the East for thousands of years. Research shows that the anti-inflammatory properties found in this root, stem from curcumin. Every year scientist are becoming more and more aware of the importance of plant derived compounds. And the role they have in helping with managing inflammation in the body. Curcumin is a plant derived substance that is found generously in turmeric. In one study done few years ago, they found curcumin potentially preventing colon cancer.
As much as I love cooking with turmeric, I always worry about stain. Be careful when using this root or spice. It can easily stain your work area, utensils and hands. If you spill, make sure to wipe it off immediately. I have found regular dish soap, if spilled on my counter top, will remove the stain after soaking for the area for 10-15 minutes. But don’t let this stop you from using this aromatic spice. Turmeric is related to the ginger root. Like its cousin, you can buy them fresh as well as ground, in most grocery stores. There are some studies that show turmeric is easier absorbed into the body when combined with either olive oil or coconut oil and black pepper (I can’t have black pepper, but you’re welcome to add some when serving) . Another reason why this dish is awesome!!! The flavor might be a little strong (but never spicy), if you haven’t cooked with it before. Just try the recipe as is, and if you need to, use a little less the next time. If you notice on some natural or organic packaged foods, many of them use turmeric as a natural yellow color dye.
Benefits and Cooking
Paprika is essentially ground up variety of bell peppers. It is one of the more commonly used spice in the world. Although this red spice was first discovered in Mexico, Hungary now grows the best paprika in the world. There are three different varieties of paprika on most grocery store shelves. You’ve probably come across them all, regular sweet (or Hungarian), hot and smoked. I personally prefer the sweet one. Obviously you want to use the spicy one more sparingly, and the smoked one will change the flavor of your dish by a lot (in my opinion). Some like to sprinkle paprika on their hummus, but in that instance, I am more of cayenne pepper girl for garnish. When cooking with paprika, remember to not burn it. It will release nasty burnt taste and ruin your meal. Here is an interesting fact about paprika. It contains a lot of vitamin B6 and helps with production of melatonin, which can be great help with both sleep and as a mood booster. There is also some research that show that paprika may help with varies auto-immune conditions as well as managing diabetes.
Recipe and Substitutes
- Feel free to skip the chicken for a vegan alternative (you may need to cut back slightly on the seasoning in that case).
- If you don’t have soy allergy/sensitivity you can use regular soy instead of the coconut aminos. BUT use only half the amount or cut back on your salt (regular soy is much saltier).
- The curry seasoning I use here, contains organic coriander, turmeric, cumin, red pepper and onion powder.
- You can easily double this recipe (my pictures show double the recipe).
- Warms up great as leftovers for next day.
- Substitute the fresh garlic with 1/2 Tablespoon dry garlic powder.
- The different veggies are my preference. If you really don’t like one or the other, just skip it or replace with alternative (squash, zucchini, bell peppers etc).
Maria’s Indonesian Inspired Allergen Friendly Nasi Goreng
Yield: 4 Serving Prep Time: 10 min Cook Time: 40 min
1 Tablespoon Coconut Oil
20 Oz. Diced Chicken Breast
1/2 Tablespoon Curry Powder
1/2 Tablespoon Turmeric Powder
1 Cup Chopped Yellow Onion
1/2 Tablespoon Sweet Paprika Powder
1 1/2 Teaspoon Salt
1 Tablespoon Coconut Aminos
3 Fresh Pressed Garlic Cloves
1 Cup Jasmine Rice
1 1/2 Cup Water
4 Oz. Fresh Sliced Mushrooms
1 Cup Chopped Fresh Kale
2 Sliced Green Onions
- In a non-stick pot, add the coconut oil and the diced chicken breast (keep them about 1″ x 1″). Cook your chicken until it’s not pink anymore on the outside (approximately 3-5 minutes).
- Add the curry, turmeric and stir. Chop and add the yellow onion along with the paprika and the salt.
- Once the chicken is covered with the spices, add the aminos (or the soy) and the pressed garlic. Let it all cook for 1-2 minutes.
- You will notice some juice creating in your pot, and that’s okay (suppose to).
- At this point add your rice and the water. Bring it all to boil. Lower your stove top to the lowest temperature and put the lid on.
- Let the dish cook on low for 15 minutes. Now remove the lid and add the chopped kale, sliced mushrooms and green onions. Gently fold the veggies into your rice dish and put the lid back on.
- Let the meal continue cooking on low temperature for another 10-15 min. Long enough for your veggies to be steamed properly.
This meal can be served as is or with a salad on the side. If you have leftover, put it in an airtight container and stick it in your fridge for next day.
Let me know what you think???