Nasi Goreng Jawa

Step 1

Crack the 2 eggs into a small bowl and whisk them together with a fork until the yolks and whites are fully combined and look uniform, about 30 seconds.

Step 2

Place a 12-inch skillet over medium-high heat and wait until you see a thin shimmer move across the surface when you tilt the pan, about 60 seconds.

Step 3

Pour the whisked eggs into the center of the hot skillet, let them sit still for 10 seconds until they start to set, then push them around with a wooden spoon until they turn from clear to solid white and opaque, about 2 minutes total.

Step 4

Push the cooked eggs to the side of the skillet to make room, then add 2 teaspoons olive oil to the empty space and wait 15 seconds until it shimmers.

Step 5

Add the 0.5 pound shrimp to the hot oil in a single layer, keep them still for 2 minutes until the bottoms turn bright pink, then flip and cook the other side for 1 minute until the shrimp are curled and light pink throughout.

Step 6

Stir in the 3 teaspoons minced garlic and cook for 30 seconds, stirring constantly, until the garlic becomes fragrant and turns from white to light tan.

Step 7

Add the 2 cups cooled rice to the skillet, breaking up any clumps with the back of a spoon, and stir everything together for 2 minutes until the rice is heated through and coated with oil.

Step 8

Pour the 3 tablespoons soy sauce around the edge of the rice, then stir constantly for 1 minute until the entire mixture is evenly coated and turns the color of light caramel.

Step 9

Remove the skillet from the heat, scatter the 3 sliced scallions on top in a thin layer, then divide the mixture between 2 bowls and serve immediately.