Indonesian Keto Nasi Goreng with Chicken and Vegetables – A Cinematic Breakfast Experience

Allergens

Eggs, soy, fish

Ingredients

• 8 oz boneless, skinless chicken breast 2 cups cauliflower rice 1/2 cup chopped onion 1/4 cup coconut oil 1/2 cup bell peppers (assorted colors) 1/2 cup bean sprouts 2 eggs, beaten 1 tbsp soy sauce (tamari for gluten
• free) 1 tsp fish sauce Salt and pepper to taste Fresh cilantro leaves for garnish

Instructions

1. a. Dice the chicken breast into small cubes and season with salt and pepper. Set aside. b. Heat 2 tbsp of coconut oil in a pan over medium high heat. Add the chopped onion and cook until translucent. c. Add the diced chicken to the pan and cook until browned, stirring occasionally. d. Stir in the bell peppers and cook for 3 minutes, or until softened. e. In a separate pan, prepare the cauliflower rice according to package instructions. f. Add the cooked cauliflower rice to the chicken and vegetable mixture, stirring well to combine. g. Make a well in the center of the dish and pour in the beaten eggs. Stir quickly until scrambled and fully incorporated. h. Mix in the soy sauce and fish sauce, adjusting seasonings as needed. i. Garnish with fresh cilantro leaves and serve immediately.

Chef’s Insight

The combination of flavors and textures creates a sensory experience that will transport you to Indonesia with every bite.

Notes

Adjust the spiciness of the dish by adding more or fewer bell peppers and adjusting seasonings to taste.