This is a truly delicious and healthy recipe. Packed with vegetables and without unnecessary additives.
While ready-made nasi seasoning might help you put nasi on the table in no time, these packets often contain flavor enhancers and other additives that do little good for your health. Would you rather nourish your body than just fill it? Then this nasi is definitely highly recommended!
Tip: make a nice big pan so you have a healthy lunch for the next day!
What do you need?
- 80g brown rice
- 200g broccoli rice
- 150g pointed cabbage
- 150g white cabbage
- 2 spring carrots
- 1 red bell pepper
- 2 tbsp kimchi
- 2 eggs
- 1 onion
- 2 cloves garlic
- 1 cm fresh ginger
- 3 tbsp fresh coriander, chopped, 1 tsp dried coriander
- 1 tsp cumin seeds
- 1/2 tsp turmeric
- 1/2 tsp curry powder
- 2 tbsp coconut oil
- salt and pepper
- Optional: 200g organic free-range chicken breast, diced
How to make this nasi?
- Start by making the 'boemboe': peel and finely chop the onion and garlic, finely chop the ginger, and mash these together with 2 tbsp fresh coriander, dried coriander, cumin seeds, turmeric, curry powder, and some salt and pepper to form a 'boemboe';
- Cook the brown rice according to the package instructions;
- Finely chop the pointed cabbage and white cabbage, and cut the spring carrots and bell pepper into small pieces;
- Heat 1 tbsp coconut oil and sauté the 'boemboe' for about 3 minutes;
- If using chicken breast, cook it in the sautéed 'boemboe' for about 8 to 10 minutes until done;
- Add the bell pepper, carrots, and cabbage to the 'boemboe' (and chicken breast, if used) and stir-fry for about 5 minutes;
- Now add the cooked brown rice, broccoli rice, and kimchi, and mix the nasi;
- Heat the remaining tbsp coconut oil in another pan and fry the eggs as you like them;
- Divide the nasi among plates, serve with the fried eggs, and garnish with the remaining tbsp fresh coriander!
Enjoy your meal!
