Why You’ll Love This Recipe
- Authentic Flavors: Incorporates traditional Indonesian ingredients like shrimp paste, galangal, and kecap manis, offering a genuine taste of Indonesian cuisine.
- Quick and Easy: Utilizes day-old rice and readily available ingredients, making it a convenient option for a delicious weeknight dinner.
- Versatile: Easily adaptable to include your favorite vegetables or proteins, allowing for a personalized touch.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 tablespoon shrimp paste
- 1 inch fresh galangal, grated (about 2 tablespoons)
- 2 cloves garlic, minced
- ¼ cup red Thai chilis, minced
- 1 shallot, minced
- 1 tablespoon lemongrass paste
- 2 eggs, whisked
- 3 cups day-old cooked white rice
- 1 teaspoon minced garlic
- 2 tablespoons kecap manis (sweet soy sauce)
- 2 tablespoons soy sauce
- 1 teaspoon MSG (optional)
- 6-10 shrimp
- 3 tablespoons butter
- Fried onions, for topping
- Korean chili flakes, for garnish
- Green onion, chopped, for garnish
- Chopped lemongrass, for garnish
Directions
- Prepare the Spice Paste: In a small bowl, combine shrimp paste, grated galangal, minced garlic, minced red Thai chilis, minced shallot, and lemongrass paste. Mix until a thick paste forms.
- Cook the Eggs: In a large skillet or wok over medium heat, add a bit of butter and scramble the whisked eggs until fully cooked. Remove from the pan and set aside.
- Cook the Shrimp: In the same skillet, melt the remaining butter over medium-high heat. Add the shrimp and cook until they turn pink and are fully cooked, about 2-3 minutes per side. Remove and set aside.
- Sauté the Spice Paste: In the same skillet, add the prepared spice paste and minced garlic. Sauté for 2-3 minutes until fragrant.
- Add the Rice: Add the day-old cooked white rice to the skillet, breaking up any clumps and ensuring the spice paste is evenly distributed.
- Season the Rice: Pour in the kecap manis, soy sauce, and MSG (if using). Stir thoroughly to combine all ingredients.
- Combine All Ingredients: Return the cooked eggs and shrimp to the skillet, mixing them into the rice. Cook for an additional 2-3 minutes to ensure everything is heated through.
- Garnish and Serve: Transfer the nasi goreng udang to serving plates. Top with fried onions, a sprinkle of Korean chili flakes, chopped green onion, and chopped lemongrass. Serve hot.
Servings and Timing
- Servings: This recipe yields approximately 4 servings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Variations
- Protein Alternatives: Substitute shrimp with chicken, beef, or tofu for different protein options.
- Vegetable Additions: Incorporate vegetables like peas, carrots, bell peppers, or green beans to add more texture and nutrients.
- Spice Level: Adjust the number of red Thai chilis to control the heat level according to your preference.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat in a skillet over medium heat, adding a small amount of oil or butter to prevent sticking. Alternatively, microwave on medium power until heated through.
- Freezing: Freezing is not recommended, as the texture of the rice and shrimp may be compromised upon thawing.
FAQs
1. Can I use fresh rice instead of day-old rice?
Day-old rice is preferred for fried rice recipes because it is drier and less likely to clump together. If using fresh rice, spread it out on a baking sheet and let it cool to room temperature to reduce moisture.
2. What can I use as a substitute for galangal?
If galangal is unavailable, fresh ginger can be used as a substitute, though the flavor will be slightly different.
3. Is kecap manis the same as regular soy sauce?
Kecap manis is a sweet soy sauce that is thicker and sweeter than regular soy sauce. If unavailable, you can create a substitute by mixing regular soy sauce with molasses or brown sugar.
4. How can I make this dish vegetarian?
To make a vegetarian version, omit the shrimp and add more vegetables or tofu. Ensure that the shrimp paste is replaced with a vegetarian alternative or omitted entirely.
Print
Nasi Goreng Udang
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Experience the bold and authentic flavors of Nasi Goreng Udang, Indonesia’s beloved shrimp fried rice! Made with fragrant spices like shrimp paste, galangal, and lemongrass, this dish is packed with umami-rich depth and a perfect balance of sweet, savory, and spicy flavors. Topped with crispy fried onions, chili flakes, and fresh herbs, this easy and versatile meal is perfect for a quick weeknight dinner or a special feast. Whether you love traditional Indonesian cuisine or just want to spice up your fried rice game, this recipe is a must-try!
Ingredients
- 1 tablespoon shrimp paste
- 1 inch fresh galangal, grated (about 2 tablespoons)
- 2 cloves garlic, minced
- ¼ cup red Thai chilis, minced
- 1 shallot, minced
- 1 tablespoon lemongrass paste
- 2 eggs, whisked
- 3 cups day-old cooked white rice
- 1 teaspoon minced garlic
- 2 tablespoons kecap manis (sweet soy sauce)
- 2 tablespoons soy sauce
- 1 teaspoon MSG (optional)
- 6–10 shrimp
- 3 tablespoons butter
- Fried onions, for topping
- Korean chili flakes, for garnish
- Green onion, chopped, for garnish
- Chopped lemongrass, for garnish
Instructions
- Prepare the Spice Paste – Mix shrimp paste, grated galangal, minced garlic, red Thai chilis, shallot, and lemongrass paste in a bowl to form a thick paste.
- Cook the Eggs – Scramble the whisked eggs in butter over medium heat, then remove and set aside.
- Cook the Shrimp – Melt the remaining butter in a skillet and cook the shrimp for 2-3 minutes per side until pink. Remove and set aside.
- Sauté the Spice Paste – In the same skillet, add the prepared spice paste and minced garlic, cooking for 2-3 minutes until fragrant.
- Add the Rice – Stir in the day-old white rice, breaking up clumps and ensuring the spice paste is evenly distributed.
- Season the Rice – Pour in kecap manis, soy sauce, and MSG (if using), stirring thoroughly to combine.
- Combine All Ingredients – Return the cooked eggs and shrimp to the skillet, mix well, and cook for an additional 2-3 minutes.
- Garnish and Serve – Transfer to serving plates and top with fried onions, chili flakes, chopped green onion, and lemongrass. Serve hot.
Notes
- Adjust spice level by modifying the number of red Thai chilis.
- Swap shrimp for chicken, beef, tofu, or more vegetables for variety.
- Use ginger if galangal is unavailable.
- Store leftovers in an airtight container for up to 2 days; reheat in a skillet with a little oil.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Indonesian
