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Indonesian Shrimp Fried Rice (nasi goreng)

Indonesian Shrimp Fried Rice (nasi goreng)

Adapted from What's Cookin, Chicago? To reduce the sodium level in this recipe, I used half the amount of sauce, reduced the amount of soy sauce and fish sauce further, and eliminated the salt. If you feel it needs more salt, add it at the table.
Course Main Course
Cuisine Southeast Asian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Calories 212 kcal

Ingredients

Sauce

  • 1 tablespoon palm sugar
  • 1 tablespoons molasses
  • 1 1/2 teaspoons soy sauce
  • 1 1/2 teaspoons fish sauce

Eggs

  • 2 teaspoons grapeseed oil
  • 2 eggs lightly beaten

Fried Rice

  • 1 tablespoon grapeseed oil
  • 1/2 medium onion finely chopped
  • 4 large garlic cloves minced
  • 14 large shrimp 31-40 count, about 5-6 ounces
  • 1 red Thai chili pepper minced, optional
  • 3 cups cooked brown rice
  • 1/2 cup frozen peas thawed
  • 2 scallions thinly sliced or 1/4 cup cilantro, finely chopped
  • 1 lime cut into wedges

Instructions

Sauce:

  1. In a small bowl, stir together palm sugar, molasses, soy sauce, and fish sauce; set aside.

Eggs:

  1. 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.
  2. Using a spatula, carefully flip the eggs over. Once cooked, remove from heat and chop eggs into bite size pies. Set aside.

Fried Rice:

  1. 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.
  2. Crumble the cooked brown rice into the middle of the wok. Cook the rice with the shrimp until warmed through, about 5-7 minutes.
  3. Add Sauce to rice and toss until thoroughly coated.
  4. Stir in peas and cooked egg, and toss, cooking another minute or two.
  5. Add scallions, toss, and remove from heat.
  6. Transfer to a serving platter and garnish with lime wedges.
  7. Serve immediately.

Recipe Notes

I used raw palm sugar instead of brown sugar. You can use frozen peas without defrosting them. Simply cover the wok after you add the peas and eggs and let it sit for about 3 minutes. The heat from the rice will defrost the peas.

Nutrition Facts
Indonesian Shrimp Fried Rice (nasi goreng)
Amount Per Serving
Calories 212 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Cholesterol 89mg30%
Sodium 339mg15%
Potassium 222mg6%
Carbohydrates 31g10%
Fiber 2g8%
Sugar 5g6%
Protein 8g16%
Vitamin A 210IU4%
Vitamin C 10.1mg12%
Calcium 57mg6%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.