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 Time10minutes
Cook Time15minutes
Total Time25minutes
Servings6
Calories212kcal
Ingredients
Sauce
1tablespoonpalm sugar
1tablespoonsmolasses
1 1/2teaspoonssoy sauce
1 1/2teaspoonsfish sauce
Eggs
2teaspoonsgrapeseed oil
2eggslightly beaten
Fried Rice
1tablespoongrapeseed oil
1/2medium onionfinely chopped
4large garlic clovesminced
14large shrimp31-40 count, about 5-6 ounces
1red Thai chili pepperminced, optional
3cupscooked brown rice
1/2cupfrozen peasthawed
2scallionsthinly sliced or 1/4 cup cilantro, finely chopped
1limecut into wedges
Instructions
Sauce:
In a small bowl, stir together palm sugar, molasses, soy sauce, and fish sauce; set aside.
Eggs:
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.
Fried Rice:
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.
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 212Calories 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.