Nasi Goreng Udang: Indonesian Shrimp Fried Rice Recipe

What’s Up, Hungry People

I’ve been in a traveling mood lately—but unfortunately for me, my wallet is very much keeping me at home. So while I dream about beaches abroad, I might as well make use of my favorite souvenirs from my travels: the recipes!

Wherever we go, whether it’s Indonesia or Egypt, I like to bring home a recipe or two so I can recreate the flavors of our travel. Flavor and smell are some of the most powerful ways to trigger memories, so dining on foods we ate during our travels might as well be the next best thing to actually traveling.

A few years ago, we traveled to Jakarta, Indonesia for my husband’s job and used the opportunity to head to Bali for our honeymoon afterwards! Some of the best food we tried was located inside the malls in Jakarta.

One spot, in particular, offered “Indonesian soul food,” and it was here we got hooked on nasi goreng, which is also the national dish of Indonesia.

The nasi goreng we ate at the restaurant actually came with stingray as a protein! It was too spicy for my husband but absolutely perfect for me. It reminds me of a cross between fried rice and paella, with a mixture of crunchy and soft rice and an almost sweet-flavored undertone to it all.

Back at home, I’ll have to settle for the best I can do to recreate nasi goreng from scratch. Like stingray, many Indonesian ingredients are hard to get your hands on in the United States without hopping online to place a special order.

Things like galangal and kecap manis can be found at many Asian markets in the United States if you’re lucky! I managed to snag some frozen galangal at an Asian market near my house. Unfortunately for me, I live on the literal exact side of the world from where these ingredients are freshest, so other ingredients like coconut palm sugar you’ll probably have more luck finding online like I did.

Here’s What You Need

These are the essential ingredients to making authentic nasi goreng udang at home.

• Shrimp Paste: Adds a strong umami flavor that’s crucial for authentic nasi goreng.
• Fresh Galangal: Gives the dish a unique, aromatic zing—ginger works as a substitute in a pinch.
• Garlic: A staple that brings a robust base flavor to the paste and the rice.
• Red Thai Chilis: Packs a punch of heat—adjust to your spice preference.
• Shallot: Adds sweetness and depth to the paste, balancing the heat of the chilis.
• Lemongrass Paste: Brings a fresh, citrusy aroma that brightens the paste.
• Eggs: Scrambled into the rice for added texture and richness.
• Day-Old Cooked White Rice: The heart of the dish—day-old rice works best for that perfect fried texture.
• Kecap Manis: Sweet soy sauce that gives the nasi goreng its distinctive sweet-salty flavor.
• Soy Sauce: Adds a savory depth that complements the sweet notes of the kecap manis.
• MSG: Enhances the overall umami taste—optional but recommended for that authentic Indonesian touch.
• Shrimp: Quick to cook and adds a juicy, tender bite to the dish.
• Butter: For richness and to help fry up everything nice and crisp.
• Fried Onions: Adds crunch and a mild, sweet flavor to the topping.
• Korean Chili Flakes: A mild, smoky heat that adds visual appeal as well as flavor.
• Green Onion: Fresh and slightly sharp, it tops off the dish beautifully.
• Lemongrass, chopped: Adds a fresh, citrusy touch to the final dish.

Let’s Cook

First things first—let’s whip up that paste. In a small bowl, mix together your shrimp paste, galangal, garlic, red Thai chilis, shallot, and lemongrass paste. You want this to be a thick, chunky mix. Keep stirring and mashing until it looks paste-like; if you’re feeling fancy (or just impatient), toss it all into a food processor or blender to get the job done faster.

Cook the Shrimp and Eggs

Heat a large skillet over medium-high heat, and let one tablespoon of butter melt until it’s nice and frothy. Toss in the shrimp and sear until they turn that lovely shade of pink—about 2-3 minutes.

Now, melt another tablespoon of butter in the skillet, add the whisked eggs, and scramble them until they’re fully cooked, about 1-2 minutes. Remove the scrambled eggs and add them to the plate with your shrimp.

Cook the Paste

Time to get that paste working! Add the remaining butter to the skillet and let it melt until frothy again. Stir in your paste, cooking it down until it darkens and starts to smell incredible—about 3-5 minutes should do it.

Fry the Rice

Lower the heat to medium and add the cooked rice, garlic, kecap manis, soy sauce, and MSG to the skillet. When you hear that satisfying sizzle and see the rice popping, toss in your shrimp and scrambled eggs. Keep everything moving until the shrimp is heated through and everything is well combined.

Finish and Serve

Finally, pile your nasi goreng onto a serving platter, top it off with fried onions, a sprinkle of Korean chili flakes, chopped green onion, and don’t forget that chopped lemongrass for an extra burst of freshness.

Tips for Nailing Your Nasi Goreng

• Day-Old Rice Works Best: Fresh rice can turn mushy when fried, so use day-old rice for that perfect texture. If you don’t have any on hand, spread freshly cooked rice on a baking sheet to cool and dry out a bit before using.
• Adjusting Spice Levels: Not everyone loves a five-alarm fire in their mouth. You can dial back the heat by reducing the red Thai chilis in the paste or swapping them with a milder chili variety.
• Substitutes for Hard-to-Find Ingredients: If you can’t find galangal, ginger makes a decent stand-in. Likewise, if you run out of kecap manis, you can mix soy sauce with a bit of brown sugar or molasses.
• Butter Makes It Better: While traditional recipes might call for oil, the butter adds a rich flavor that complements the shrimp and the paste. If you’re dairy-free, feel free to use a neutral oil like canola or a dairy-free butter substitute.

Common Questions About Nasi Goreng

• Can I make nasi goreng vegetarian? Absolutely! Skip the shrimp and replace it with tofu, tempeh, or extra veggies. Just make sure to keep the paste and rice flavorful.
• What’s the best rice to use for nasi goreng? Jasmine rice is commonly used, but any long-grain rice will work. Just make sure it’s day-old for the best texture. I’ve used my day-old Chinese food leftovers with success!
• Can I freeze leftovers? Yes, nasi goreng freezes well. Store in an airtight container for up to three months. Reheat in a skillet for the best results—microwaving can make the rice a bit soggy.
• Why is my rice clumping together? This usually happens if the rice is too fresh or not cooled properly before frying. Day-old rice is less sticky, making it ideal for frying.

Bringing nasi goreng udang into your kitchen is like taking a quick trip back to those bustling streets of Jakarta. This dish packs a punch with bold flavors and a hint of sweetness that keeps you coming back for more. You don’t need any fancy ingredients or a plane ticket to enjoy a plate full of nostalgia. Just grab your skillet, crank up the heat, and let the aroma take you on a mini-vacation from the comfort of home. Plus, it’s a great way to use up that leftover rice, turning simple ingredients into something seriously delicious. So, grab your chopsticks (or fork, no judgment here) and dig into a taste of Indonesia tonight.

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Bakso | Indonesian Food