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.
1 1/2teaspoonssoy sauce
1 1/2teaspoonsfish sauce
1/2medium onionfinely chopped
4large garlic clovesminced
14large shrimp31-40 count, about 5-6 ounces
1red Thai chili pepperminced, optional
3cupscooked brown rice
2scallionsthinly sliced or 1/4 cup cilantro, finely chopped
1limecut into wedges
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.
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.
Indonesian Shrimp Fried Rice (nasi goreng)
Amount Per Serving
Calories 212Calories from Fat 54
% Daily Value*
Saturated Fat 1g6%
Vitamin A 210IU4%
Vitamin C 10.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.