Nasi Goreng Udang with Shrimp and Egg

Cooking Temperature

• Cook shrimp to minimum internal temperature of 145°F (63°C) until flesh is opaque and pink. Verify with food thermometer inserted into thickest part.

• Frying eggs over medium-high heat for 2-3 minutes creates crispy edges while keeping yolk runny. Ensure whites are fully set before serving.

Cross Contamination

• Raw shrimp marinade contains soy sauce and garlic. Use separate cutting boards and utensils for raw seafood. Never return cooked shrimp to the original marinade container.

• Wok is reused between eggs, shrimp, and rice. Wash thoroughly with hot soapy water between each use, especially when handling different protein types.

Allergen Warning

• Soy sauce typically contains wheat (gluten). For gluten-free requirement, substitute with tamari or coconut aminos. Notify diners of allergen content.

High Risk Population

• Shellfish and runny eggs pose higher risk for pregnant women, young children, elderly, and immunocompromised individuals. Consider fully cooking eggs and using fully cooked shrimp for these populations.

Storage

• Day-old rice is recommended for fried rice texture as fresh rice becomes too sticky. Store cooked rice in refrigerator at 40°F (4°C) or below if prepared in advance.

• Serve fried rice immediately after preparation. If storing leftovers, cool within 2 hours and refrigerate at 40°F (4°C) maximum. Consume within 2 days.

Handling

• When deveining shrimp, ensure thorough removal of digestive tract (black vein) which can harbor bacteria. Pat shrimp completely dry before cooking for optimal caramelization.

Equipment Safety

• High-heat wok cooking produces hot oil splatter. Use long-handled utensils, protect forearms with sleeves, and keep wok lid accessible in case of oil fire.