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Indonesian Shrimp Fried Brown Rice

Course Main Course
Cuisine Southeast Asian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 270 kcal

Ingredients

Seasoning Sauce

  • 2 tablespoons Thai sweet soy sauce (Kwong Hung Seng Sauce)
  • 1 1/2 teaspoons soy sauce
  • 1 1/2 teaspoons fish sauce

Fried Rice

  • 6 ounces medium shrimp shelled, deveined
  • 1 teaspoon cornstarch
  • 1 teaspoon rice wine
  • 4 teaspoons oil
  • 2 whole eggs lightly beaten
  • 1/2 onion finely chopped
  • 4 cloves garlic minced
  • 1 teaspoon Thai chili garlic sauce
  • 3 cups cold cooked brown rice crumbled with your fingers
  • 1/2 cup frozen peas
  • 2 scallions finely sliced

Instructions

  1. Mix together Seasoning Sauce in a small bowl. 

Toss together shrimp, cornstarch and rice wine.

Heat 2 teaspoons oil in wok; add beaten eggs and scramble until just set; break into pieces; set aside.

  1. Heat remainder 2 teaspoons oil in wok; add onion and garlic and saute until fragrant, just a minute or so. Add shrimp and spread in a single layer; flip over when lightly browned on the bottom and cook other side. Add rice and cook until warm. Add Seasoning Sauce, peas and scrambled eggs. Continue to toss another 3-4 minutes until rice and peas are hot. Sprinkle with scallions before serving.

Recipe Notes

Be warned, if you’re not a spicy food lover, leave out the chili sauce or cut back on it as this is fairly spicy. I loved it, but my son found it a tad too spicy.

Nutrition Facts
Indonesian Shrimp Fried Brown Rice
Amount Per Serving
Calories 270
* Percent Daily Values are based on a 2000 calorie diet.