Nasi Goring is probably one of my favorite Asian dishes because it’s simple to make, but the flavors are wonderful plus it is mostly Candida friendly already except for a few minor changes. Although it is mainly fried rice like the photo, I adapt it to be mainly vegetables and very little rice if any.

So for starters you’ll need a large wok, but you can use a large skillet if you haven’t a wok. The key to a good stir fry is making sure your wok is very hot, the moister from the vegetables should evaporate instantly and not boil the veggies. You have to stir pretty regularly to prevent burning, but this is a fast meal to prepare once all the chopping is done.

Ingredients

1 cup brown long grain rice prepared (you can substitute fresh cabbage for the rice.)
1 carrot shredded
1 onion sliced
1/2 clove of garlic finely diced (use fresh garlic, it’s the best)
1 small zucchini or courgette
1 cup green beans cut in half
1/8 cup fresh ginger shredded
1/4 cup chopped fresh coriander (cilantro)
1 cup pumpkin thinly diced
2 tablespoons Coconut oil
2 tablespoons of soy sauce (some lists ban soy sauce, so just use some sea salt to taste if concerned)
Cayenne pepper to taste
2 large free range eggs

Note: The beauty of this recipe is that many vegetables can be used or substituted so use whatever you have on hand. The different flavors and textures only make it better.

Directions

Prepare all your vegetables and then heat the coconut oil in the wok. Make sure the temperature is high enough that water instantly evaporates. Add all of the vegetables and spices except for the coriander and soy sauce. Stir fry until the vegetables become somewhat tender, but not mushy. Stir in the brown rice or shredded cabbage. Add soy sauce or sea salt. Lower heat and crack the eggs into the stir fry. Gently turn the mixture to cook the eggs and avoid stirring. Turn off heat and toss the coriander over the stir fry. Serve and enjoy.

This recipe is about three servings, but increase the ingredient amounts to serve a bigger family.

Conclusions

This is a great recipe and sometimes I make it twice a week because it tastes so good! What’s even better is that if you are making it for your family they wont even realize it’s a Candida free recipe. Also leftovers are great to have for lunch the next day, however, I never have any leftovers because my house mates eat it all!

For other great Candida free Recipes check out The 120 Recipe Yeast free cooking Cookbook.