Simple homemade low FODMAP nasi goreng with marinated chicken thigh, bacon, veggies and a homemade spices mix. Gluten-free and lactose-free.
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
- 2 stalks 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 sweet soy sauce
- ½ tsp sambal oelek (chilli paste)
- 1 tbsp garlic-infused olive oil
- 3 eggs
For the spices mix:
- 1 tbsp cumin
- ½ tsp laos
- ½ tsp turmeric
- ½ tsp ginger
- 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 sweet soy sauce together with the sambal 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, carrot 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 together 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 sweet soy sauce.
- Fry the eggs in another pan and serve them with the nasi.
*Green bell pepper is low FODMAP up to 75 g per serving. Red bell pepper is low FODMAP up to 43 g per serving. So if you want to use red bell pepper, make sure you stick to the serving size of 43 g per serving.
You can vary the vegetables in this recipe or add some extra vegetables. For example: bean sprouts, zucchini (max. 60 g per serving) or the green part of leeks.
Great to serve with sour cucumbers, a slice of ham and a fried egg, pickles (make sure no onion has been added) and/or natural prawn crackers (make sure no high FODMAP ingredients have been added)
- Prep Time: 20 min
- Cook Time: 40 min
- Category: Dinner
- Method: Cooking
- Cuisine: Indonesian