Nasi Goreng with shrimps
very easy
20 mins
20 mins
Ingredients
- 120 g Basmati Rice
- 7-10 Tbsp Salt
- 240 g Frozen shrimps (20 shrimps of about 12 g each; raw, peeled, without gut)
- 2 Onions
- 1 (approx. 250 g) red pepper
- 1 red chilli pepper
- 125 g Sweet peas
- 2 (approx. 200 g) Carrots
- 1 Garlic clove
- 4 TABLESPOONS Oil
- 1-2 TABLESPOONS Sambal Oelek
- 4-5 Tbsp Soy sauce
- 7-10 Tbsp Juice of 1 lime
- 2 Eggs (size M)
- some stem(s) Coriander
Directions
- 1
Prepare rice in boiling salted water according to package instructions. Drain rice and let it cool down for at least 2-3 hours, preferably overnight. Defrost the shrimps for about 2 hours.
- 2
Onions peel, halve and in thin strips cut. Clean, wash and cut the peppers into pieces. Clean the chilli, cut lengthwise, wash and remove seeds. Cut the pod into small pieces.
- 3
Clean the sugar snap peas, wash them and cut them in half diagonally. Peel carrots and cut them into thin slices. Peel garlic and cut into fine pieces. Put shrimps in a sieve, rinse cold and pat dry with kitchen paper.
- 4
Heat 2 tablespoons of oil in a high rim frying pan or a wok. Fry the onions for 3-4 minutes, turning them over. Add the shrimps and fry for approx. 2 minutes. Add bell peppers, snow peas, carrots, chilli and garlic and fry for 3-4 minutes.
- 5
Add the rice to the vegetables and sauté for about 3 minutes, stirring continuously. Finally season to taste with Sambal Oelek, soy sauce and lime juice.
- 6
Heat 2 tablespoons of oil in a second pan. Fry the eggs in it until they become fried eggs, turning them once, season with salt. Remove, drain on kitchen paper and cut into strips. Wash the coriander, shake dry and roughly pluck.
- 7
Arrange Nasi Goreng and spread egg strips on top. Garnish with coriander.
Nutrition Facts
350 kcal
35 g
15 g
21 g
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