Ingredients with Measurements:
- 2 cups cooked rice
- 1/2 lb. shrimp, peeled and deveined
- 2 eggs, beaten
- 1/2 cup diced onion
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 1/2 cup diced carrots
- 1/2 cup frozen peas
- 2 cloves garlic, minced
- 2 tbsp. vegetable oil
- 2 tbsp. sweet soy sauce
- 2 tbsp. kecap manis (Indonesian sweet soy sauce)
- 1 tsp. shrimp paste
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Wok or large frying pan
Step-by-step instructions:
1. Heat the vegetable oil in a wok or large frying pan over medium-high heat.
2. Add the diced onion and garlic and sauté until fragrant.
3. Add the shrimp and cook until pink, then remove from the pan and set aside.
4. Add the beaten eggs to the pan and scramble until cooked through, then remove from the pan and set aside.
5. Add the diced red and green bell peppers, carrots, and frozen peas to the pan and stir-fry until tender.
6. Add the cooked rice to the pan and stir-fry until heated through.
7. Add the sweet soy sauce, kecap manis, shrimp paste, salt, and black pepper to the pan and stir-fry until well combined.
8. Add the cooked shrimp and scrambled eggs back to the pan and stir-fry until heated through.
9. Add the chopped scallions and cilantro to the pan and stir-fry for another minute.
10. Serve hot with lime wedges on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 365
- Total fat: 11g
- Cholesterol: 199mg
- Sodium: 1065mg
- Total carbohydrates: 48g
- Dietary fiber: 3g
- Sugars: 12g
- Protein: 19g
Substitutions for ingredients:
- Chicken or beef can be substituted for shrimp.
- Any type of bell pepper can be used.
- Fresh or canned corn can be substituted for frozen peas.
Variations:
- Add sliced mushrooms or diced tomatoes for extra flavor.
- Use leftover cooked chicken or beef instead of shrimp.
- Add a tablespoon of sambal oelek or chili paste for extra heat.
Tips and tricks:
- Use cold cooked rice to prevent it from becoming mushy.
- Make sure all ingredients are prepped and ready to go before starting to cook.
- Use a large enough pan or wok to prevent overcrowding.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a large bowl or on individual plates.
- Garnish with extra chopped scallions and cilantro.
Garnishes:
- Lime wedges
- Chopped scallions
- Chopped cilantro
Pairings:
- Indonesian-style fried chicken
- Grilled fish or shrimp
- Vegetable stir-fry
Suggested side dishes:
- Indonesian-style fried rice cakes (nasi goreng patties)
- Steamed or stir-fried vegetables
- Indonesian-style salad (gado-gado)
Troubleshooting advice:
- If the rice becomes too mushy, try using less oil and stirring less frequently.
- If the dish is too salty, reduce the amount of salt and soy sauce used.
Food safety advice:
- Make sure all ingredients are cooked to their proper temperature before serving.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
- Nasi goreng is a popular Indonesian dish that is typically made with leftover rice and a variety of vegetables and proteins.
Flavor profiles:
- Sweet, salty, savory, and slightly spicy.
Serving suggestions:
- Serve hot with lime wedges on the side.
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Region: Indonesian