Nasi Kucing with Shrimp and Egg
Nasi kucing ("cat rice") is a beloved Indonesian street food—small, flavorful portions of fried rice served with crispy fried shallots and a fried egg on top. This quick weeknight version delivers restaurant quality in under 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 420
- Protein
- 18g
Ingredients
- 2 cups cooked rice, day-old
- 6 oz shrimp, peeled and deveined
- 2 whole eggs
- 2 whole shallots, thinly sliced
- 2 cloves garlic, minced
- 2 tbsp soy sauce
- 3 tbsp vegetable oil, divided
Instructions
- 1
Break up any clumps in the rice with a fork so grains separate easily.
- 2
Pat shrimp dry with a paper towel and season lightly with salt and pepper.
- 3
Heat 2 tbsp oil in a large skillet or wok over medium-high until it shimmers.
- 4
Add shrimp and cook without stirring for 90 seconds, then flip and cook until opaque, ~1 minute more.
- 5
Transfer shrimp to a plate. Add minced garlic and sliced shallots to the same pan and stir for 30 seconds until fragrant.
- 6
Add rice, breaking up clumps with a spoon, and stir-fry for 3 minutes until heated through.
- 7
Add soy sauce and stir to coat all rice, then return shrimp to the pan and toss once.
- 8
Push rice to the side of the pan. Add remaining 1 tbsp oil and crack both eggs into the empty space.
- 9
Cook eggs sunny-side up, 3-4 minutes, until whites set but yolks still jiggle.
- 10
Divide rice between two bowls and top each with a fried egg and half the shrimp. Serve immediately.
Tools you’ll need
- large skillet or wok
- fork
- paper towels
- wooden spoon or spatula
- plate
- bowls
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