Chicken, Shrimp and Egg Fried Rice

  • Active Time 15m
  • Total Time 15m
  • Rating ****

Serves 4

In the Asian kitchen, leftover rice is never discarded. It is stir-fried with bits of meats and vegetables and turned into a tasty snack, light meal or side dish. A favorite way of serving fried rice in Indonesia is to top it with a crispy fried egg. The yolk is broken and mixed into the rice by the diner.


  • 4 shallots or 1 yellow onion, coarsely chopped
  • 2 cloves garlic
  • 1 teaspoon dried shrimp paste
  • 2 fresh small red chili peppers, seeded
  • 1/2 teaspoon ground turmeric
  • 2 tablespoons ketchup
  • 1 tablespoon Indonesian sweet dark soy sauce (ketjap manis)
  • 2 tablespoons light soy sauce
  • 3-4 tablespoons peanut oil or corn oil
  • 5 cups cold, cooked white rice
  • 1 1/2 cups shredded green cabbage
  • 3/4 cup green peas, blanched for 1 minute and drained
  • 1/4 lb medium-sized shrimp, peeled and deveined
  • 1 cup diced, cooked chicken
  • 4 green onions (spring onions), sliced
  • 4 eggs
  • Optional Garnishes
  • Fried shallot flakes
  • Fried shrimp crackers


In a mortar or mini food processor, combine the shallots or onion, garlic, shrimp paste, chilies and turmeric and mash with a pestle or grind to a paste; set aside. In a bowl, mix together the catsup and dark and light soy sauces; set aside.

Place a wok over medium-high heat. When it is hot, add 2 tablespoons of the oil. When the oil is hot, add the spice paste and fry, stirring continuously, for 2 minutes.

Raise the heat to high. Crumble the cold rice between your palms into the wok. Using a wok spatula, toss and gently flatten any clumps of rice until the grains are separated. Add the catsup mixture and stir-fry until all the rice grains are evenly coated. Add the cabbage, peas, shrimp and chicken; stir and toss until the shrimp turns pink, 2-3 minutes. Divide the rice among 4 individual plates and garnish with the green onions. Cover loosely to keep warm.

Reheat the wok over medium-high heat. When it is hot, add 1/2 tablespoon of the oil. When the oil is hot and almost smoking, crack 1 egg directly into the oil. Fry until the edges are blistered and crisp and the whites are almost set, about 1 minute. Using a slotted spatula, turn the egg over and fry for a few seconds longer to brown. Transfer the fried egg to the top of 1 plate of rice. Repeat with the remaining oil and eggs. If desired, sprinkle with the fried shallots and garnish with the shrimp crackers. Serve hot.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 2452

nutrition information per serving

618 calories; 18g total fat; 289mg cholesterol; 929mg sodium; 78g carbohydrates; 6g fiber; 35g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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