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🍽️ Crispy Nasi Goreng with Egg and Shrimp

536 kcal · 30 min · 4 servings

Ingredients

• 250 g long-grain rice
• salt
• 2 onions
• 2 garlic cloves
• 2 red chili peppers
• 300 g chicken breast fillet
• 300 g large shrimp (peeled and deveined)
• 3 eggs
• 5 tbsp soy sauce
• pepper (from the mill)
• 4 tbsp soybean oil
• coriander leaves (for garnishing)
• red chili peppers (for garnishing)

Instructions

1. 1. Bring 500 milliliters of water to a boil and add salt. Cook the rice in it.
2. 2. Peel the onions and garlic. Chop both ingredients finely.
3. 3. Remove the stems of the chili peppers. Cut the peppers in half lengthwise. Remove the seeds. Slice the peppers into thin rings.
4. 4. Wash the meat. Pat it dry with a kitchen towel. Cut it into thin strips.
5. 5. Rinse the shrimp under cold running water in a sieve. Let them drain well.
6. 6. Crack the eggs. Add 3 tablespoons of soy sauce and pepper. Whisk the mixture well.
7. 7. Heat some oil in a wok.
8. 8. Pour the egg mixture into the wok. Fry thin omelets.
9. 9. Remove the finished omelets from the wok. Cut them into strips.
10. 10. Add a bit more oil to the hot wok.
11. 11. Add the chopped onions, garlic, and chili rings to the wok. Sauté them briefly.
12. 12. Add the meat strips. Fry the meat quickly while stirring.
13. 13. Add the shrimp. Fry them briefly as well.
14. 14. Add the cooked rice to the wok. Fry everything while turning frequently for about 5 minutes until golden yellow.
15. 15. Season with the remaining soy sauce and pepper to taste.
16. 16. Fold the omelet strips into the rice dish.
17. 17. Serve the Nasi Goreng in small bowls. Garnish with coriander and fresh chili peppers.

Nutrition per serving

• kcal: 536
• Protein: 43 g · Fett/Fat: 17 g · Carbs: 53 g