Contains gluten, crustaceans, eggs, soy, and sesame. Check the ingredients if you cook for someone with allergies.
Nasi-goreng energy with a whole-grain base: brown rice tossed hard in the wok with shrimp, egg, peas and spring onion. The best use a pot of leftover rice will ever find.
15 minPrep
15 minCook
30 minTotal
2Serves
Shrimp Fried Brown Rice
by · Medium
Pescetarian
High protein
Low sugars
High in potassium
Source of calcium
Contains gluten, crustaceans, eggs, soy, and sesame. Check the ingredients if you cook for someone with allergies.
Nasi-goreng energy with a whole-grain base: brown rice tossed hard in the wok with shrimp, egg, peas and spring onion. The best use a pot of leftover rice will ever find.
15 minPrep
15 minCook
30 minTotal
2Serves
Nutrition
Per serving · 450 g
614kcal2587 kJ
Protein47 g94%
Carbohydrate71.7 g28%
Net carbs †63.9 g
Sugars3.68 g4%
Fibre7.73 g
Fat17 g24%
Saturates3.44 g17%
Salt †3.32 g55%
Calculated from 100% of ingredients. Some values are estimated or unavailable — marked below.
Estimated (partial coverage)
Low coverage
†Calculated
—No data
Amount · % of EU reference intake (RI) for an average adult (8,400 kJ / 2,000 kcal). Source: Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 - Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0 For general reference only — not medical or dietary advice.
Before you start
You'll need
cutting board
santoku knife
saucepan
wok
wok spatula
Ingredients
Quantities scale automatically · metric units (change in profile)
150 g
Brown rice rawcooked and cooled
2 piece
Garlic raw≈ 10 g
100 g
Pea green, raw
40 g
Spring onion raw
15 ml
Sesame oil
300 g
Common shrimp rawpeeled
120 g
Chicken egg raw2 eggs
15 ml
Chilli sauce (Sambal Oelek) (optional)
30 ml
Soya sauce
Instructions
1
Cook the brown rice ahead in a saucepan and cool it completely. Mince the garlic and slice the spring onions on a cutting board with a santoku knife.
2
Heat half the sesame oil in a wok over the highest heat and sear the shrimp for 2 minutes with a wok spatula until pink. Remove.
3
Scramble the eggs in the remaining oil, add garlic, then the cold rice and peas, and stir-fry hard for 4 minutes until the rice pops. Season with the soy sauce.
4
Return the shrimp, toss once more and serve topped with spring onion and a spoon of chilli sauce.
Notes
Day-old, fully cooled rice fries best — freshly cooked rice turns sticky in the wok. Cook it in the morning or the night before.
Before you start
You'll need
cutting board
santoku knife
saucepan
wok
wok spatula
Ingredients
Quantities scale automatically · metric units (change in profile)
150 g
Brown rice rawcooked and cooled
2 piece
Garlic raw≈ 10 g
100 g
Pea green, raw
40 g
Spring onion raw
15 ml
Sesame oil
300 g
Common shrimp rawpeeled
120 g
Chicken egg raw2 eggs
15 ml
Chilli sauce (Sambal Oelek) (optional)
30 ml
Soya sauce
Instructions
1
Cook the brown rice ahead in a saucepan and cool it completely. Mince the garlic and slice the spring onions on a cutting board with a santoku knife.
2
Heat half the sesame oil in a wok over the highest heat and sear the shrimp for 2 minutes with a wok spatula until pink. Remove.
3
Scramble the eggs in the remaining oil, add garlic, then the cold rice and peas, and stir-fry hard for 4 minutes until the rice pops. Season with the soy sauce.
4
Return the shrimp, toss once more and serve topped with spring onion and a spoon of chilli sauce.
Notes
Day-old, fully cooled rice fries best — freshly cooked rice turns sticky in the wok. Cook it in the morning or the night before.
Nutrition
Per serving · 450 g
614kcal2587 kJ
Protein47 g94%
Carbohydrate71.7 g28%
Net carbs †63.9 g
Sugars3.68 g4%
Fibre7.73 g
Fat17 g24%
Saturates3.44 g17%
Salt †3.32 g55%
Calculated from 100% of ingredients. Some values are estimated or unavailable — marked below.
Estimated (partial coverage)
Low coverage
†Calculated
—No data
Amount · % of EU reference intake (RI) for an average adult (8,400 kJ / 2,000 kcal). Source: Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 - Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0 For general reference only — not medical or dietary advice.