Nasi Goreng

• 2 tbsp olive oil
• 4 None eggs, lightly beaten
• 9 oz large shrimp, peeled, deveined and halved lengthwise
• 1/3 cup store-bought nasi goreng sauce
• 1 None celery stalk, finely diced
• 5 oz sugar snap peas, sliced diagonally
• 1 1/2 cups long grain rice, cooked and cooled
• 2 tbsp light soy sauce
• 8 None Romaine lettuce leaves, finely shredded
• None None Thinly sliced red chili pepper and fresh chives, for garnish

1. Heat oil in a wok on medium heat. Add eggs; cook for 2-3 mins, until set. Turn; cook for a few seconds. Remove from wok and cool. Cut into strips.
2. Cook shrimp in wok for 1 min, until pink. Remove from wok. Add nasi goreng sauce with celery; stir-fry for 2 mins. Add sugar snap peas; stir-fry for 1 min. Stir in rice until combined; season with salt.
3. Stir in shrimp and soy sauce. Fold in egg strips and lettuce.
4. Serve immediately, garnished with chili pepper and chives.

olive oil, eggs, shrimp, storebought nasi goreng sauce, celery stalk, sugar snap peas, long grain rice, soy sauce, red chili pepper

Taken from recipes-plus.com/api/v2.0/recipes/24992 (may not work)