I can't find sambal oelek in my supermarket. What can I use instead?

You use some low FODMAP sriracha instead and add a little bit of vinegar to it for a similar flavor.

I can't find ketjap manis in my supermarket. What can I use instead?

If you can't find ketjap manis or Indonesian sweet soy sauce, you can replace it with 2 tbsp of normal soy sauce and 1 tbsp brown sugar. Heat this on low heat in a pan until it slightly thickens.

I have leftover rice, can I use this for this recipe?

Yes yes yes! Leftover rice that has been boiled a day or more in advance makes this recipe even better.

Is this recipe gluten-free?

No, the original recipe is not gluten-free because ketjap manis contains wheat. You can replace the ketjap manis with 2 tbsp of tamari and 1 tbsp brown sugar. Heat this on low heat in a pan until it thickens. Then it resembles ketjap manis.

How long can I store the nasi goreng?

You can store the nasi goreng in an airtight container in the fridge for up to 3 days. You can freeze it for up to 3 months. When reheating it, you can best use a pan or wok with some oil to heat it in over medium heat.

Low FODMAP nasi goreng with chicken

Name: Low FODMAP nasi goreng
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Cuisine: Indonesian
Ingredients: 250 g (1 1/8 cup) white rice (I used basmati rice); 1 bok choy; 1 green bell pepper*; 2 medium-sized carrots (about 200 grams or 7 oz); 4 stalks of spring onion (only the green part); 300-400 g (10 – 14 oz) chicken thigh, cut into pieces; 75 g (3 oz) bacon pieces (optional); 2 tbsp ketjap manis (Indonesian sweet soy sauce)**; ½ tsp sambal oelek (chilli paste)**; 1 tbsp garlic-infused olive oil; 4 eggs; 1 tbsp cumin; ½ tsp ground galangal root (laos); ½ tsp turmeric; ½ tsp ground ginger; Pepper to taste; Salt to taste

Description

Simple homemade low FODMAP nasi goreng with marinated chicken thigh, bacon, veggies and a homemade spices mix. Gluten-free and lactose-free.

Ingredients

Scale

For the nasi:

250 g (1 1/8 cup) white rice (I used basmati rice)
1 bok choy
1 green bell pepper*
2 medium-sized carrots (about 200 grams or 7 oz)
4 stalks of spring onion (only the green part)
300–400 g (10 – 14 oz) chicken thigh, cut into pieces
75 g (3 oz) bacon pieces (optional)
2 tbsp ketjap manis (Indonesian sweet soy sauce)**
½ tsp sambal oelek (chilli paste)**
1 tbsp garlic-infused olive oil
4 eggs

For the spices mix:

1 tbsp cumin
½ tsp ground galangal root (laos)
½ tsp turmeric
½ tsp ground ginger
Pepper to taste
Salt to taste

Cook Mode Prevent your screen from going dark

Instructions

Boil the rice according to the instructions on the package. Put the rice back into the pan after draining it. Put the lid on and put it aside.
Mix the ketjap manis together with the sambal oelek in a bowl. Add the pieces of chicken thigh, stir, and leave it to marinate for 20 minutes.
In the meantime cut the bok choy, bell pepper, carrots, and spring onion into pieces.
Heat some garlic-infused olive oil in a pan and fry the chicken thigh and bacon pieces until cooked.
Add the bell pepper and the carrots and fry for a few minutes. Then add the spring onion and the bok choy too. Stir together and fry until all vegetables have softened.
Mix the spices for the spices mix in a bowl and add to the pan. Stir everything together.
Add the rice and stir everything together again. Taste the nasi and, if necessary, add some extra spices, salt, sambal, or ketjap manis
Fry the eggs in another pan and serve them with the nasi goreng.

Notes

*Green bell pepper is low FODMAP up to about 200 g per serving. Red, orange, and yellow bell peppers are low FODMAP up to about 35-40 grams per serving. Because green bell pepper can be eaten in larger quantities, I advise using this when you are still in the elimination phase of the diet.

**Check the FAQ and ingredient sections above for tips on replacing these ingredients if you can’t find them in your local store.

Prep Time: 20 min
Cook Time: 40 min
Category: Dinner
Method: Cooking
Cuisine: Indonesian

Nutrition

Serving Size: 1 serving
Calories: 563
Fat: 23
Carbohydrates: 53
Fiber: 3
Protein: 32