Nasi Goreng

A colorful stir-fried rice dish of shrimp and eggs seasoned with a spicy soy sauce mixture.
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  • Total: 35 min
  • Active: 35 min
  • Yield: 4
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Ingredients

1 1/2 cups long grain rice

3 cups cooked and cooled long grain rice

2 tablespoons soy sauce

1 tablespoon fish sauce

2 teaspoons sambal oelek

3 tablespoons peanut oil

3 large eggs, beaten

12 ounces small shrimp, peeled and deveined

2 medium shallots, thinly sliced

2 cloves garlic, thinly sliced

1 tablespoon brown sugar

1/2 teaspoon ground coriander

3 scallions, julienned, soaked in cold water

1 small carrot, julienned, soaked in cold water

Hoisin sauce, for serving

Directions

  1. If cooking the rice, prepare according to package instructions. Cool and set aside. (This can be done up to day ahead).
  2. Mix the soy sauce, fish sauce, sambal oelek and 1/4 cup water in a small bowl and set near the stove. Place all the remaining ingredients by the stove as well. Heat 1 tablespoon of the oil in a wok or large deep skillet over high heat. Add the eggs and cook, swirling the pan but not stirring the eggs, so the eggs spread out to make a flat, set omelet, about 2 minutes. Remove the omelet from the wok to the work surface, cool, and slice into strips.
  3. Add 1 more tablespoon oil to the pan and, when hot, add the shrimp and cook, stirring, until just pink, about 3 minutes. Remove from the wok and chop coarsely. Wipe out any accumulated juices in the wok.
  4. Reduce the heat to medium and add the remaining 1 tablespoon oil. Add the shallots, garlic, brown sugar and coriander and cook until the shallots are soft, about 2 minutes. Add the rice along with the soy sauce mixture and stir to coat and combine. Increase the heat to medium-high and continue stir-frying until the rice is heated through and lightly toasted, about 5 minutes. Stir in the shrimp and egg strips and cook until just heated through. Transfer to a platter and top with the drained scallions and carrots. Serve with more sambal oelek and hoisin, as desired.