Nasi Bakar (Grilled Fragrant Rice)
Indonesian grilled rice parcels infused with spices, egg, and shrimp, wrapped in banana leaves and charred over high heat. Smoky, aromatic, and ready in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 18g
Ingredients
- 2 cups cooked jasmine rice, cooled
- 4 oz shrimp, peeled and deveined
- 2 whole eggs
- 4 pieces banana leaves, cut into 8-inch squares
- 2 tablespoons soy sauce
- 2 cloves garlic, minced until pieces are smaller than a grain of rice
Instructions
- 1
Pat the shrimp dry using paper towels by gently pressing each one between two sheets, removing all surface moisture so they will cook evenly.
- 2
Crack the eggs into a small bowl and whisk them together using a fork until the yolk and white are completely combined and uniform.
- 3
Place a skillet over medium-high heat and wait for it to feel hot when you hold your hand 2 inches above the surface for 2 seconds.
- 4
Pour 1 tablespoon of oil into the hot skillet and swirl it to coat the bottom evenly. The oil should shimmer and slide quickly when you tilt the pan.
- 5
Add the shrimp in a single layer and cook without moving them for 90 seconds until the exposed surface turns opaque and pale pink.
- 6
Flip each shrimp over and cook for another 60 seconds until the underside is also opaque pink, then transfer them to a cutting board.
- 7
Pour the whisked eggs into the same skillet and stir constantly with a wooden spoon for 60 seconds until the eggs form small, soft curds.
- 8
Slide the eggs onto a plate and set aside. Cut each cooked shrimp in half lengthwise along the natural seam running down the back.
- 9
Place the cooled rice in a large bowl and add the minced garlic, 2 tablespoons of soy sauce, and 1 tablespoon of oil, then stir gently until the rice is evenly tinted brown.
- 10
Add the cooked shrimp pieces and scrambled eggs to the rice and fold them in using a rubber spatula, turning from the bottom up until everything is mixed.
- 11
Lay the first banana leaf shiny-side down on a flat surface and place 1 cup of rice mixture in the center of the leaf.
- 12
Fold the long left and right edges of the banana leaf toward the center over the rice, overlapping them like an envelope.
- 13
Fold the top edge down toward the center, then fold the bottom edge up to close it completely, creating a sealed rectangular packet.
- 14
Repeat steps 11–13 with the remaining rice mixture and banana leaves, creating two more sealed packets for a total of four.
- 15
Place a grill grate over medium-high heat (or preheat an outdoor grill) and wait 3 minutes until it is hot enough that a water droplet sizzles and evaporates immediately.
- 16
Brush or oil the hot grate lightly, then place the banana leaf packets seam-side up on the grate in a single layer with space between them.
- 17
Grill for 4 minutes until the exposed banana leaf surface turns dark brown and charred in spots, smelling smoky and fragrant.
- 18
Flip each packet over using tongs and grill the other side for another 4 minutes until it is also charred and dark brown.
- 19
Transfer the packets to a serving plate and let them rest for 1 minute so the steam inside distributes evenly through the rice.
Tools you’ll need
- 12-inch skillet
- small bowl
- fork
- wooden spoon
- large mixing bowl
- rubber spatula
- cutting board
- knife
- grill grate or grill
- tongs
- serving plate
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