Nasi Campur Bali
A vibrant one-pan Indonesian rice bowl topped with crispy eggs, shrimp, and chicken in a savory-sweet soy glaze. Ready in under 30 minutes with minimal dishes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 485
- Protein
- 34g
Ingredients
- 2 cups cooked rice (day-old or cooled)
- 6 oz chicken breast, boneless and skinless
- 6 oz shrimp, peeled and deveined
- 3 tablespoons soy sauce
- 2 cloves garlic, minced
- 2 whole eggs
Instructions
- 1
Pat the chicken breast dry with paper towels, then place it on a cutting board and slice it lengthwise (parallel to the longer edge) into strips about 1/4-inch thick, like cutting a deck of cards.
- 2
Mince the garlic until the pieces are smaller than a grain of rice — each piece should be about the size of a pencil-tip dot.
- 3
Heat 2 tablespoons of olive oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 4
Add the chicken strips to the hot oil in a single layer and cook without stirring for 3 minutes until the undersides turn golden and the color climbs halfway up each piece.
- 5
Flip each chicken piece and cook for another 2 minutes until the second side is golden and the thickest piece feels firm (not squishy) when pressed with a fork.
- 6
Push the chicken to the side of the skillet, then add the shrimp to the empty space and cook for 1 minute until they just turn from gray to pink.
- 7
Flip the shrimp and cook for 1 more minute until both sides are pink and the bodies curl into a tight C-shape.
- 8
Scatter the minced garlic over the meat and stir everything for 20 seconds until the garlic becomes fragrant (you'll smell a sharp, peppery aroma).
- 9
Pour in 3 tablespoons of soy sauce and stir constantly for 30 seconds until the soy coats all the meat and the pan smells deep and umami-rich.
- 10
Add the 2 cups of cooked rice to the pan and break up any clumps with a wooden spoon, stirring constantly for 2 minutes until the rice is hot and evenly coated with the soy mixture.
- 11
Transfer the rice mixture to two bowls and push to the side to make a small nest in the center of each bowl.
- 12
Return the skillet to medium heat and add 1 tablespoon of oil to any remaining space, then crack both eggs into the pan and cover with a lid or foil.
- 13
Cook the eggs covered until the whites turn completely opaque and the yolks still jiggle slightly when you shake the pan, about 3 minutes.
- 14
Slide one fried egg onto the nest in the center of each rice bowl, keeping the yolk whole and centered.
Tools you’ll need
- 12-inch skillet with lid or foil cover
- cutting board
- chef's knife
- wooden spoon
- paper towels
- fork
- two bowls
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