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
