Quick vegan Nasi goreng with zucchini rice … Spicy goodness for all you chilli lovers ??? !
Hi everyone ! Happy Australia Day for those in oz land.
Felt like something spicy today, haven’t had Thai flavours for a while so thought, Nasi goreng, yum yum. Worked out well. This is based on the Chinese fried rice I did, just slightly different flavours. I’m still sick of cauliflower, so for the moment we shall continue this zucchini obsession ……..
Anyway, hoping you chilli heat obsessives enjoy this little number.
Joni ???
Vegan Nasi goreng with zucchini rice
2016-01-25 03:02:49
Yields 8
Spicy, hot, tasty classic Thai dish using zucchini instead of rice
Ingredients
- 4 medium zucchini, trimmed and peeled
- 3 garlic cloves, minced
- 1 stalk lemongrass, bulb only, finely sliced (optional)
- 4 red chillies (or 4 tsp minced red chilli)
- 2 1/2cm piece ginger (or 2 tsp minced ginger)
- 3 tbs olive oil
- 4 tbs gluten free soy sauce
- 2 tbs Ayam lite sweet chilli sauce
- 1 leek, finely sliced
- 1 red pepper, finely sliced
- 1 carrot, julienned
- 1 bunch broccolini
- 2 spring onions, finely sliced
- 1 lime, cut into wedges, to serve
- Handful fresh coriander leaves, trimmed , to serve
- Cucumber, sliced, to serve
Instructions
- To make the paste, blitz the garlic, chillies, lemongrass and ginger until combined and chopped well. Set aside.
- Spiralise the zucchini into long strands and place these on chopping board and with a long knife chop all directions until you get rice length strands. No need to be too fussy or exacting. Place on paper towel to absorb moisture as you cook the rest of the recipe. I recommend processing one zucchini at a time from start to finish or it does get messy, piling the newly made rice up on the paper towel as you go.
- In a large pan or wok add the olive oil. Once medium-hot, add the chilli paste. Cook for two minutes. Then add the leek, carrot , broccolini and red pepper. Cook for another two minutes, stirring. Now add the zucchini rice, spring onion, sweet chilli sauce and soy sauce. Stir over high heat for approximately five minutes, until the rice has cooked through and liquid evaporated. Check the chilli heat and increase if you need more.
- Serve with the lime, coriander and cucumber over the top or on the side.
Notes
- Can be kept in the fridge for up to five days, but not suitable to freeze, it goes mushy on reheating.
Opti Cook https://opticook.org/
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Shaleen
January 30, 2016
Very yummy.Will be making it again??
Joni Condos
January 30, 2016
Excellent ! Glad you liked it !
miss LJSB
May 17, 2016
Demolishing this as I type
Great dish for Optifasters and can be easily adapted for family I just added some additional protein for them
Good job again
Joni Condos
May 18, 2016
Excellent ! I like that one too 🙂 Joni
Deb
September 8, 2016
So full of flavour. I kept the zucchini like noodles and added mushrooms too. The chilli paste is a great base. Thank you