Nasi Goreng Pete with Shrimp & Egg

Step 1

If using fresh stink beans, blanch in boiling water 3 minutes until tender. Drain and set aside.

Step 2

Pat shrimp dry with paper towels. Season with a pinch of salt.

Step 3

Have all ingredients prepped and within reach—fried rice cooks fast once you begin.

Step 4

Heat 1.5 tbsp oil in a large skillet or wok over medium-high until shimmering, ~90 seconds.

Step 5

Add shrimp and sear 90 seconds per side without moving until opaque throughout. Transfer to a plate.

Step 6

Add remaining 1.5 tbsp oil to the pan. Stir in garlic, shallots, and chili for 60 seconds until fragrant.

Step 7

Add stink beans and stir-fry 2 minutes, breaking up any clumps.

Step 8

Pour in rice, breaking up clumps with the back of a spoon. Stir constantly 3 minutes until heated through.

Step 9

Drizzle kecap manis and fish sauce over the rice. Toss well and cook 90 seconds more.

Step 10

Return shrimp to the pan and fold gently into the rice. Remove from heat and squeeze lime juice over top.

Step 11

Wipe the skillet clean. Add remaining oil over medium-high heat until shimmering, ~90 seconds.

Step 12

Crack eggs into the pan and fry until whites set but yolks still jiggle, ~3 minutes.

Step 13

Divide fried rice among bowls. Top each with a fried egg. Garnish with scallions if desired. Serve immediately.