Indonesian Breakfast Feast: Spicy Shrimp Fried Rice with Eggs and Crispy Tempeh

Allergens

Shellfish (shrimp)

Ingredients

• 1 cup jasmine rice, uncooked
• 1 cup water
• 2 tbsp oil, divided
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 cups shrimp, peeled and deveined
• 1/4 tsp turmeric powder
• 1/2 tsp cayenne pepper
• Salt to taste
• 1 tbsp soy sauce
• 2 eggs
• 6 oz tempeh, thinly sliced and fried until crispy
• 1 cup bean sprouts, washed
• 2 green onions, chopped
• Fresh cilantro leaves for garnish

Instructions

1. In a saucepan, combine jasmine rice and water, and cook according to package instructions. Set aside.
2. Heat 1 tbsp oil in a large skillet over medium heat. Add onions and garlic, sautéing until softened and fragrant.
3. Add shrimp, turmeric, cayenne pepper, salt, and soy sauce to the skillet, cooking for 5 7 minutes or until shrimp are pink and cooked through. Remove from heat and set aside.
4. In a separate non stick pan, fry eggs to desired consistency (over easy is recommende
5. .
6. Combine cooked rice, shrimp mixture, crispy tempeh, and bean sprouts in a large bowl, gently tossing to combine.
7. Plate the rice mixture, topping with fried eggs and garnishing with green onions and cilantro leaves.

Chef’s Insight

The combination of spicy shrimp fried rice, tender eggs, and crispy tempeh creates a perfect balance of flavors and textures.

Notes

Adjust spice levels according to your preference.