Seafood Nasi Goreng
A quick and flavorful Indonesian-style fried rice with shrimp, topped with a fried egg and crispy shallots. This weeknight-friendly version uses simple pantry staples to deliver big, savory-sweet flavor.
- Total time
- 25 min
- Servings
- 2
- Calories
- 650
- Protein
- 30g
Ingredients
- 3 cups cooked rice
- ½ pound shrimp, peeled and deveined
- 2 large eggs
- 3 tablespoons sweet chili sauce
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- 3 tablespoons vegetable oil
- ¼ cup fried shallots
Instructions
- 1
Heat 2 tbsp vegetable oil in a large wok or skillet over high heat. Add the 2 minced garlic cloves and stir-fry until fragrant, about 30 seconds.
- 2
Add the 0.5 lb shrimp and cook until pink and just opaque, about 2-3 minutes. Remove shrimp from the pan and set aside.
- 3
Add the remaining 1 tbsp oil to the pan. Crack in the 2 eggs and scramble them quickly until just set, about 1 minute.
- 4
Add the 3 cups cooked rice, 3 tbsp sweet chili sauce, and 2 tbsp soy sauce. Stir-fry everything together, breaking up clumps, until the rice is hot and evenly coated, about 3-4 minutes.
- 5
Return the shrimp to the pan and toss to combine. Cook for another minute until everything is heated through.
- 6
Serve the fried rice topped with the 0.25 cup fried shallots. Add extra chili sauce or a squeeze of lime if you like.
Tools you’ll need
- Wok or large skillet
- Spatula
- Knife and cutting board
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