This is a really delicious healthy recipe. Packed with vegetables and without unnecessary additives.
With ready-made nasi herbs you might put nasi on the table in no time, but these bags often contain flavor enhancers and other additives that do little good for your health. Would you rather nourish your body rather than fill it up? Then this nasi is definitely recommended!
Tip: make a nice big pan so you have a healthy lunch the next day!
What do you need.
- 80 gr brown rice
- 200 gr broccoli rice
- 150 gr pointed cabbage
- 150 gr white cabbage
- 2 spring turnips
- 1 red bell bell pepper
- 2 tbsp kimchi
- 2 eggs
- 1 onion
- 2 cloves of garlic
- 1 cm fresh ginger
- 3 tbsp fresh cilantro, finely chopped 1 tsp dried cilantro
- 1 tsp cumin seeds
- 1⁄2 tsp turmeric
- 1⁄2 tsp curry powder
- 2 tbsp coconut oil
- salt and pepper
- Optional: 200 gr organic free-range chicken breast, in small cubes
How do you make this nasi?
- We start by making the paste: to do this, peel and chop the onion and garlic, finely chop the ginger and mash it together with 2 tbsp fresh coriander, dried coriander, cumin seeds, turmeric, curry powder and some salt and pepper to make a paste;
- Cook the brown rice according to package directions;
- Chop the pointed cabbage and white cabbage finely and the spring turnips and bell bell pepper into small pieces;
- Heat 1 tbsp coconut oil and fry the paste in it for about 3 minutes;
- If you are using chicken breast, fry it for about 8 to 10 minutes until tender in the seasoned paste;
- Add the bell bell pepper, carrot and cabbage to the paste (and chicken breast, if desired) and cook for about 5 minutes;
- Now add the cooked brown rice, broccoli rice and kimchi and stir the nasi;
- In another pan, heat the remaining tbsp of coconut oil and fry the eggs in it as you like them;
- Divide the nasi among the plates, serve with the fried eggs and garnish with the remaining tbsp of fresh cilantro!
Tasty!