Nasi Goreng
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 787
- Total Fat
- 15
- Saturated Fat
- 3
- Carbohydrates
- 125
- Dietary Fiber
- 4
- Sugar
- 8
- Protein
- 34
- Cholesterol
- 277
- Sodium
- 1115
- Total: 35 min
- Active: 35 min
Ingredients
1 1/2 cups long grain rice, or 3 cups cooked and cooled long grain rice
2 tablespoons soy sauce
1 tablespoon fish sauce
2 teaspoons sambal oelek, plus more for serving
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
- If cooking the rice, prepare according to package instructions. Cool and set aside. (This can be done up to day ahead).
- 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.
- 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.
- 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.