Nasi-Goreng with shrips and fried egg
very easy
30 mins
30 mins
Ingredients
- 250 g frozen shrimps ready to cook
- 120 g Basmati rice
- 7-10 Tbsp Salt
- 2 Onions
- 1 Garlic clove
- 1 red pepper
- 1 red chilli pepper
- 125 g Sweet peas
- 2 Carrots
- 4 TABLESPOONS Oil
- 1-2 TABLESPOONS Sambal Oelek
- 4-5 Tbsp Soy sauce
- 7-10 Tbsp Juice of 1 lime
- 2 Eggs (Gr. M)
- 4-5 Stem(s) Coriander
Directions
- 1
Defrost the shrimp. Cook rice in boiling salted water (see tip) according to package instructions. Pour rice into a sieve and let it cool down.
- 2
Onions peel, halve and in thin strips cut. Peel garlic and chop finely. Clean, wash and seed the bell peppers and cut them into large pieces. Clean the chillies, halve lengthwise, remove seeds and chop finely.
- 3
Clean the sugar snap peas, wash them and cut them in half crosswise. Peel carrots and cut them into 2-3 mm thin slices. Put shrimps in a sieve, rinse cold and dab dry with kitchen paper.
- 4
Heat 2 tablespoons of oil in a large pan or wok. Fry the onions for 3-4 minutes until transparent. Add shrimps, peppers, snow peas, carrots and chilli and fry for about 5 minutes. Stir in rice and fry for about 3 minutes while stirring.
- 5
Finally season everything 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 are fried, turning them once with a spatula. Season with salt. Take them out and cut them into approx. 1 cm thick strips. Wash the coriander, shake dry and roughly pluck off the leaves.
- 7
Season the nasigoreng to taste again. Serve with egg strips and coriander.
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