Nasi Goreng Seafood (Seafood Fried Rice)
85% authentic · Indonesian
A flavorful variation of Nasi Goreng that incorporates a medley of fresh seafood, offering a richer and more oceanic taste profile. It's a popular and slightly more luxurious take on the classic.
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Ingredients
- Jasmine rice, cooked and cooled4 cups
- Shrimp, peeled and deveined1/2 cup
- Squid, cleaned and sliced1/2 cup
- Fish cakes, sliced1/2 cup
- Eggs2
- Shallots, thinly sliced1/4 cup
- Garlic, minced2 cloves
- Red chilies, finely chopped1-2
- Terasi (shrimp paste)1/2 tsp
- Kecap manis (sweet soy sauce)3 tbsp
- Saltto taste
- Black pepperto taste
- Vegetable oil3 tbsp
- Fried egg (for topping)1
- Cilantro, fresh (for garnish)2 tbsp
Steps
- 1
Prepare the fried egg: Heat 1 tbsp oil in a non-stick pan and fry egg sunny-side up. Set aside.
- 2
In a wok or large skillet, heat 2 tbsp oil over medium-high heat. Add shallots, garlic, and chilies. Stir-fry until fragrant.
- 3
Add the terasi (shrimp paste) and stir-fry for another minute.
- 4
Add the shrimp, squid, and fish cakes. Stir-fry until the seafood is just cooked through.
- 5
Add the cooled cooked rice to the wok. Break up any clumps and stir-fry to combine with the seafood and aromatics.
- 6
Pour in the kecap manis and season with salt and black pepper. Stir-fry until the rice is evenly coated and heated through.
- 7
Serve the Nasi Goreng Seafood hot, topped with the fried egg. Garnish with fresh cilantro.
