This Indonesian Shrimp Fried Brown Rice is so flavorful, not your typical fried rice recipe.
Years ago, my husband and I were fortunate enough to visit Bali. It was an amazing experience, and to this day, I have wonderful memories of the beautiful landscape, the friendly smiles, all the friends we got to know better, and the feasts we were treated to. One of my favorite memories from that trip was the fried rice we were served each morning called Nasi Goreng. I think I could eat that almost every morning and never get tired of it. Sweet, spicy and salty, it woke up my tastebuds each morning.
Although I’m not claiming this is an authentic recipe, it has the flavors I remember, using sweet soy sauce, soy sauce, fish sauce, onions, garlic, and Thai chilies.
Today, I’m participating in the monthly Recipe Redux where the challenge was to “go through your pantry, cupboards, freezer, or fridge; what ‘treasures’ have you found? Pick an ingredient/spice/condiment that’s been hanging out for a while and give it the attention it needs. Share a healthy recipe made using your new-found pantry prize.” As I looked through my pantry, cupboards, freezer and fridge, I found a bunch of ingredients that I haven’t touched in a while, so it was tough coming up with a dish as there were so many to choose from. But, I had a hankering for this Indonesian inspired fried rice that used a pantry item (Kwong Hung Seng Sauce, a Thai sweet soy sauce), some extra shrimp in my freezer, and a spicy homemade condiment that’s been sitting in my fridge (Thai Chili Garlic Sauce).
Be warned, if you’re not a spicy food lover, leave out the chili sauce or cut back on it as this is fairly spicy. I loved it, but my son found it a tad too spicy.
Indonesian Shrimp Fried Brown Rice Recipe
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Prep time
10 mins
Cook time
15 mins
Total time
25 mins
Cuisine: Asian
Serves: 4
Ingredients
Seasoning Sauce
2 tablespoons Thai sweet soy sauce (Kwong Hung Seng Sauce)
1½ teaspoons gluten-free soy sauce
1½ teaspoons fish sauce
Fried Rice
6 ounces medium shrimp, shelled, deveined
1 teaspoon cornstarch
1 teaspoon rice wine
1 tablespoon plus 2 teaspoons avocado oil or other flavorless oil, divided
2 eggs, lightly beaten
½ onion, finely chopped
4 garlic cloves, minced
1 teaspoon Thai chili garlic sauce
3 cups cold cooked brown rice, crumbled with your fingers
½ cup frozen peas
2 scallions, finely sliced
Directions
Mix together Seasoning Sauce in a small bowl.
Toss together shrimp, cornstarch and rice wine.
Heat 2 teaspoons oil in wok; add beaten eggs and scramble until just set; break into pieces; set aside.
Heat remainder 1 tablespoon oil in wok; add onion and garlic and saute until fragrant, just a minute or so. Add shrimp and spread in a single layer; flip over when lightly browned on the bottom and cook other side. Add rice and cook until warm. Add Seasoning Sauce, peas and scrambled eggs. Continue to toss another 3-4 minutes until rice and peas are hot. Sprinkle with scallions before serving.
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** The Recipe ReDux is a recipe challenge founded by registered dietitians, which focuses on taking delicious dishes, keeping them delicious, but making them better for you. Similar to my mindset, Dietitians Regan Jones, Serena Ball and Deanna Segrave-Daly founded the group on the belief that healthier eating should always taste delicious. Recipe ReDux aims to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover.
As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux aims to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover. Thank you for visiting. We hope you enjoy!
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