Nasi Goreng with Fried Eggs and Pickled Cucumber

Name: Nasi Goreng with Fried Eggs and Pickled Cucumber
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 servings
Cuisine: Singaporean
Ingredients: 3 cup jasmine rice (cooked, day-old, chilled); 6 ounce shrimp (peeled, deveined); 2 tablespoon vegetable oil; 2 clove garlic (minced); 1 yellow onion (small, chopped); 1 red bell pepper (diced); 2 tablespoon kecap manis; 1 tablespoon light soy sauce; 1 teaspoon sambal oelek; 0.5 teaspoon white pepper; 2 eggs (large); 0.5 english cucumber (thinly sliced); 0.25 cup white vinegar; 1 tablespoon sugar; 0.25 teaspoon salt; 2 tablespoon fresh cilantro (chopped)

A vibrant and flavorful Indonesian fried rice, enhanced with shrimp, a sweet-spicy kick from kecap manis and sambal, crowned with a fried egg, and served with a refreshing pickled cucumber salad.

Prep: 20 min
Cook: 20 min
Total: 40 min
Servings: 2
Cuisine: Singaporean
Difficulty: Easy
Cost: $5.19/serving

Dietary

Nut-Free
Dairy-Free
High-Protein

Ingredients

3 cup jasmine rice (cooked, day-old, chilled)
6 ounce shrimp (peeled, deveined)
2 tablespoon vegetable oil
2 clove garlic (minced)
1 yellow onion (small, chopped)
1 red bell pepper (diced)
2 tablespoon kecap manis
1 tablespoon light soy sauce
1 teaspoon sambal oelek
0.5 teaspoon white pepper
2 eggs (large)
0.5 english cucumber (thinly sliced)
0.25 cup white vinegar
1 tablespoon sugar
0.25 teaspoon salt
2 tablespoon fresh cilantro (chopped)

Instructions

First, prepare the quick pickled cucumber. In a small bowl, whisk together white vinegar, 1 tablespoon sugar, and 1/4 teaspoon salt until sugar and salt are dissolved. Add thinly sliced english cucumber and toss to coat. Let sit while you prepare the nasi goreng.
Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add shrimp and cook for 2-3 minutes until pink and just cooked through. Remove shrimp from the skillet and set aside.
Add the remaining 1 tablespoon vegetable oil to the skillet. Add minced garlic and chopped yellow onion, and sauté for 2-3 minutes until fragrant and softened.
Add diced red bell pepper to the skillet and cook for another 3 minutes until slightly tender.
Add the day-old cooked jasmine rice to the skillet, breaking up any clumps with your spatula. Stir-fry for 3-5 minutes, allowing some of the rice to get slightly crispy.
Stir in kecap manis, light soy sauce, sambal oelek, and white pepper. Mix well until the rice is evenly coated and heated through. Return the cooked shrimp to the skillet and toss to combine.
In a separate small non-stick pan, heat a drizzle of oil and fry 2 large eggs to your desired doneness (preferably with a runny yolk).
Serve the nasi goreng immediately, topped with a fried egg and a side of the quick pickled cucumber. Garnish with fresh cilantro if desired.

Notes

Using day-old chilled rice is crucial for nasi goreng as it prevents the rice from getting clumpy and ensures a good stir-fry texture.

Nutrition (per serving)

Calories: 780
Protein: 37.5 g
Carbohydrates: 105 g
Fat: 23 g
Fiber: 5.5 g
Sodium: 2000 mg
Saturated Fat: 5 g
Sugar: 19.5 g
Cholesterol: 380 mg