Indonesian Shrimp Fried Rice – Nasi Goreng {Secret Club}
Indonesian Shrimp Fried Rice – Nasi Goreng {Secret Club} is a gluten free, dairy free, and pescatarian recipe with 4 servings. One portion of this dish contains roughly 12g of protein, 7g of fat, and a total of 306 calories. For $1.22 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. It works well as a reasonably priced side dish. 836 people found this recipe to be yummy and satisfying. A mixture of grapeseed oil, onion, fish sauce, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 25 minutes. It is brought to you by Jeanettes Healthy Living. This recipe is typical of Chinese cuisine. Overall, this recipe earns a good spoonacular score of 74%. If you like this recipe, take a look at these similar recipes: How to cook: Nasi goreng (Indonesian / Malay fried rice), Indonesian Nasi Goreng, and Nasi Goreng (Fried Rice).
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
3 cups cooked brown rice
2 eggs, lightly beaten
1 1/2 teaspoons fish sauce
4 large garlic cloves, minced
1 tablespoon grapeseed oil
1 lime, cut into wedges
1 tablespoons molasses
1/2 medium onion, finely chopped
1 tablespoon palm sugar
1/2 cup frozen peas, thawed
2 scallions, thinly sliced or 1/4 cup cilantro, finely chopped
14 large shrimp (31-40 count, about 5-6 ounces)
1 1/2 teaspoons soy sauce
1 red Thai chili pepper, minced, optional
Equipment:
bowl
wok
spatula
frying pan
Cooking instruction summary:
In a small bowl, stir together palm sugar, molasses, soy sauce, and fish sauce; set aside.Heat oil in wok. Add beaten eggs and allow to set, lifting up edges and tilting pan so allow runny eggs to coat bottom of the pan. Continue until no more runny eggs remain. Using a spatula, carefully flip the eggs over. Once cooked, remove from heat and chop eggs into bite size pies. Set aside.Heat oil in wok. Add onion and garlic and stir-fry until onions are translucent. Add shrimp and chili pepper, and cook, tossing until shrimp turns opaque. Push shrimp to the side of the wok.Crumble the cooked brown rice into the middle of the wok. Cook the rice with the shrimp until warmed through, about 5-7 minutes.Add Sauce to rice and toss until thoroughly coated.Stir in peas and cooked egg, and toss, cooking another minute or two.Add scallions, toss, and remove from heat.Transfer to a serving platter and garnish with lime wedges.Serve immediately.
Step by step:
1. In a small bowl, stir together palm sugar, molasses, soy sauce, and fish sauce; set aside.
2. Heat oil in wok.
3. Add beaten eggs and allow to set, lifting up edges and tilting pan so allow runny eggs to coat bottom of the pan. Continue until no more runny eggs remain. Using a spatula, carefully flip the eggs over. Once cooked, remove from heat and chop eggs into bite size pies. Set aside.
4. Heat oil in wok.
5. Add onion and garlic and stir-fry until onions are translucent.
6. Add shrimp and chili pepper, and cook, tossing until shrimp turns opaque. Push shrimp to the side of the wok.Crumble the cooked brown rice into the middle of the wok. Cook the rice with the shrimp until warmed through, about 5-7 minutes.
7. Add Sauce to rice and toss until thoroughly coated.Stir in peas and cooked egg, and toss, cooking another minute or two.
8. Add scallions, toss, and remove from heat.
9. Transfer to a serving platter and garnish with lime wedges.
10. Serve immediately.
Nutrition Information:
covered percent of daily need
