Nasi Goreng Jawa
Indonesian fried rice with shrimp and egg, stir-fried in a single pan with a savory-sweet soy glaze. Ready in under 20 minutes with rice you already have on hand.
- Total time
- 18 min
- Servings
- 2
- Calories
- 385
- Protein
- 18g
Ingredients
- 2 cups cooked white rice, cooled
- ½ pound shrimp, peeled and deveined
- 2 whole eggs
- 3 tablespoons soy sauce
- 3 cloves garlic, minced
- 3 whole scallions, sliced thin
Instructions
- 1
Crack the 2 eggs into a small bowl and whisk them together with a fork until the yolks and whites are fully combined and look uniform, about 30 seconds.
- 2
Place a 12-inch skillet over medium-high heat and wait until you see a thin shimmer move across the surface when you tilt the pan, about 60 seconds.
- 3
Pour the whisked eggs into the center of the hot skillet, let them sit still for 10 seconds until they start to set, then push them around with a wooden spoon until they turn from clear to solid white and opaque, about 2 minutes total.
- 4
Push the cooked eggs to the side of the skillet to make room, then add 2 teaspoons olive oil to the empty space and wait 15 seconds until it shimmers.
- 5
Add the 0.5 pound shrimp to the hot oil in a single layer, keep them still for 2 minutes until the bottoms turn bright pink, then flip and cook the other side for 1 minute until the shrimp are curled and light pink throughout.
- 6
Stir in the 3 teaspoons minced garlic and cook for 30 seconds, stirring constantly, until the garlic becomes fragrant and turns from white to light tan.
- 7
Add the 2 cups cooled rice to the skillet, breaking up any clumps with the back of a spoon, and stir everything together for 2 minutes until the rice is heated through and coated with oil.
- 8
Pour the 3 tablespoons soy sauce around the edge of the rice, then stir constantly for 1 minute until the entire mixture is evenly coated and turns the color of light caramel.
- 9
Remove the skillet from the heat, scatter the 3 sliced scallions on top in a thin layer, then divide the mixture between 2 bowls and serve immediately.
Tools you’ll need
- 12-inch skillet
- small bowl
- fork
- wooden spoon
- 2 serving bowls
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