20-Min Nasi Goreng Mawut
Quick Indonesian fried rice loaded with shrimp, chicken, and egg—tossed with ketchup and soy sauce for a tangy, savory hit. Ready in one skillet and way more fun than takeout.
- Total time
- 20 min
- Servings
- 2
- Calories
- 485
- Protein
- 42g
Ingredients
- 2 cups cooked jasmine or long-grain rice, chilled or day-old
- ½ lb shrimp, peeled and deveined
- ½ lb chicken breast, diced small
- 2 whole eggs
- 3 tbsp ketchup
- 2 tbsp soy sauce
- 2 whole scallions, sliced into 1-inch pieces
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 2
Add diced chicken and shrimp, stirring constantly until cooked through, about 5 minutes. Transfer to a plate.
- 3
Pour 1 tbsp oil into the skillet, crack in eggs, and scramble until just set, about 1 minute. Push to the side.
- 4
Add rice, breaking up clumps as you stir-fry for 2 minutes until heated through and any lumps are gone.
- 5
Stir in ketchup and soy sauce, tossing to coat all rice. Return chicken and shrimp to the skillet and fold to combine.
- 6
Scatter scallions over the top, toss once, and serve immediately.
Tools you’ll need
- 12-inch skillet or wok
- wooden spoon or spatula
- measuring spoons
- measuring cups
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