Orak Orik (Cabbage Scramble)

Orak Arik is a classic Indonesian stir-fry that turns finely shredded cabbage, beaten eggs, and a handful of shrimp into a fast, satisfying meal.

The wok needs to be hot before anything goes in. Stir-fry the onion and garlic with the diced shrimp first until the onions go translucent, then add the cabbage. Shredding the cabbage very fine is key. Thick-cut pieces won’t wilt fast enough and you’ll end up with raw cabbage and overcooked eggs.

Once the cabbage softens, pour the beaten eggs straight in and keep stirring. The eggs should coat the vegetables in soft curds, not form a separate omelet layer. Constant motion in the wok is what gives you that scrambled-through texture.

Garnish with sliced scallions right off the heat while everything is still steaming.

Chef Tips

• Cut the cabbage as thin as you possibly can. A mandoline works, or stack leaves and slice into hair-thin ribbons with a sharp knife.
• Don’t overcrowd the wok. If your wok is small, cook in two batches so the cabbage sears rather than steams.
• Use pre-cooked shrimp so they only need to warm through. Raw shrimp need more time and can overcook while the vegetables finish.

Variations

• Spicy version: Add sambal oelek or sliced bird’s eye chili with the garlic for authentic Indonesian heat.
• Vegetarian: Skip the shrimp and add diced firm tofu or extra vegetables like shredded carrot and bean sprouts.