Indonesian Tumeric Rice and Vegetables

00 indonesian rice en vegetables

A popular indonesian dish is Nasi Goreng, fried rice with spices. The recipe below looks like Nasi Goreng, but it is low in FODMAP’s and vegetarian (vegan without the egg)! The peanut sauce is really delicious too and gives the dish extra creamyness and flavour.

Indonesian Tumeric Rice and Vegetables (serves 4)

300 ml brown rice
1 teaspoon tumeric (powder or fresh ground)
300 gram green beans, halved
3 sweet peppers, cut in small pieces
200 gram quorn or tofu
200 tauge
1 teaspoon koriander seeds
1 teaspoon cumin
1 teaspoon ginger powder
1 teaspoon tumeric
1 tablespoon ketjap manis
1 teaspoon sambal oelek
4 eggs

Peanut sauce:
4 tablespoons peanut butter
1 tablespoon ketjap manis
1 tablespoon sambal oelek
2 tablespoons of water

– Put the brown rice in a pan with 600 ml water and 1 tablespoon of tumeric. Cook according to package instructions.
– Cook or steam the green beans for 5-10 minutes.
– Heat sunflower oil in a large frying pan and stir fry the sweet peppers.
– Once the green beans are done, drain the water and add them to the other vegetables.
– Mix the korainder, cumin, ginger, tumeric, ketjap and sambal in a small bowl and add to the vegetables.
– When the vegetables are almost done, stir fry the tauge for a few minutes.
– When the rice is cooked and the vegetables are done, you can either serve them seperately or mix them together and stir fry them for a few minutes. I prefer to mix and stir fry them toghether, however most of the time that does not fit in my pan.
– Meanwhile, fry the eggs in sunflower oil.
– Mix all the ingriedients for the peanut sauce in a bowl. Add more water to get a smooth consistancy. You can serve it either cold or heat it in a pan or microwave.
– To garnish you can add tomato slices, cassava chips and peanuts.