Spicy Nasi Goreng with Shrimp
Spicy Nasi Goreng with Shrimp
Ingredients
For the Nasi Goreng
- 4 cups day-old cooked jasmine rice, cold
- 1 pound large shrimp, peeled, deveined, tails on or off
- 2 large eggs
- 2 shallots, finely chopped
- 3 garlic cloves, minced
- 1/2 red bell pepper, diced
- 1/2 cup green beans, trimmed and cut into 1-inch pieces
- 3 tablespoons vegetable oil, divided
For the Nasi Goreng Paste
- 3 red chilies, such as Thai bird's eye or serrano, deseeded for less heat, roughly chopped
- 1 inch small piece fresh ginger, peeled and roughly chopped
- 1/2 teaspoon shrimp paste, toasted (optional, but recommended for authentic flavor)
For the Sauce
- 2 tablespoons kecap manis, (sweet soy sauce)
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce
- 1/2 teaspoon white sugar
For Garnish
- 2 tablespoons fried shallots
- 1/2 cucumber, sliced
- 1/2 tomato, sliced
- 4 lime wedges
- 2 tablespoons fresh cilantro, chopped
Instructions
- 1
Prepare the Nasi Goreng Paste: In a small food processor or with a mortar and pestle, combine the red chilies, ginger, and shrimp paste (if using). Process or pound until a coarse paste forms. Set aside.
⏱️ 5 min
- 2
Prepare the Sauce: In a small bowl, whisk together the kecap manis, soy sauce, fish sauce, and white sugar until the sugar is dissolved. Set aside.
⏱️ 2 min
- 3
Cook the Eggs: Heat 1 tablespoon of vegetable oil in a large wok or large skillet over medium-high heat. Crack the eggs into the wok and scramble them until just set but still soft. Remove the eggs from the wok and set aside, breaking them into smaller pieces.
⏱️ 3 min
- 4
Cook the Shrimp: Add 1 tablespoon of vegetable oil to the same wok. Add the shrimp and cook for 2-3 minutes per side, or until pink and opaque. Remove the shrimp from the wok and set aside.
⏱️ 4 min
- 5
Sauté Aromatics and Vegetables: Add the remaining 1 tablespoon of vegetable oil to the wok. Add the chopped shallots and cook for 2-3 minutes until softened and fragrant. Add the minced garlic and the prepared Nasi Goreng paste. Cook for another 1-2 minutes, stirring constantly, until very fragrant.
⏱️ 4 min
- 6
Add Vegetables: Add the diced red bell pepper and green beans to the wok. Stir-fry for 3-4 minutes until the vegetables are slightly tender-crisp.
⏱️ 4 min
- 7
Combine and Finish: Add the cold day-old rice to the wok. Break up any clumps with your spatula. Pour in the prepared sauce. Stir-fry vigorously for 3-5 minutes, ensuring the rice is evenly coated and heated through. Add the cooked scrambled eggs and shrimp back into the wok. Toss gently to combine and heat through for 1-2 minutes.
⏱️ 7 min
- 8
Serve: Divide the Nasi Goreng among 4 plates. Garnish with fried shallots, cucumber slices, tomato slices, lime wedges, and fresh cilantro. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Nasi Goreng with Shrimp
For the Nasi Goreng
- 4 cups day-old cooked jasmine rice, cold
- 1 pound large shrimp, peeled, deveined, tails on or off
- 2 large eggs
- 2 shallots, finely chopped
- 3 garlic cloves, minced
- 1/2 red bell pepper, diced
- 1/2 cup green beans, trimmed and cut into 1-inch pieces
- 3 tablespoons vegetable oil, divided
For the Nasi Goreng Paste
- 3 red chilies, such as Thai bird's eye or serrano, deseeded for less heat, roughly chopped
- 1 inch small piece fresh ginger, peeled and roughly chopped
- 1/2 teaspoon shrimp paste, toasted (optional, but recommended for authentic flavor)
For the Sauce
- 2 tablespoons kecap manis, (sweet soy sauce)
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce
- 1/2 teaspoon white sugar
For Garnish
- 2 tablespoons fried shallots
- 1/2 cucumber, sliced
- 1/2 tomato, sliced
- 4 lime wedges
- 2 tablespoons fresh cilantro, chopped
Instructions
- 1
Prepare the Nasi Goreng Paste: In a small food processor or with a mortar and pestle, combine the red chilies, ginger, and shrimp paste (if using). Process or pound until a coarse paste forms. Set aside.
⏱️ 5 min - 2
Prepare the Sauce: In a small bowl, whisk together the kecap manis, soy sauce, fish sauce, and white sugar until the sugar is dissolved. Set aside.
⏱️ 2 min - 3
Cook the Eggs: Heat 1 tablespoon of vegetable oil in a large wok or large skillet over medium-high heat. Crack the eggs into the wok and scramble them until just set but still soft. Remove the eggs from the wok and set aside, breaking them into smaller pieces.
⏱️ 3 min - 4
Cook the Shrimp: Add 1 tablespoon of vegetable oil to the same wok. Add the shrimp and cook for 2-3 minutes per side, or until pink and opaque. Remove the shrimp from the wok and set aside.
⏱️ 4 min - 5
Sauté Aromatics and Vegetables: Add the remaining 1 tablespoon of vegetable oil to the wok. Add the chopped shallots and cook for 2-3 minutes until softened and fragrant. Add the minced garlic and the prepared Nasi Goreng paste. Cook for another 1-2 minutes, stirring constantly, until very fragrant.
⏱️ 4 min - 6
Add Vegetables: Add the diced red bell pepper and green beans to the wok. Stir-fry for 3-4 minutes until the vegetables are slightly tender-crisp.
⏱️ 4 min - 7
Combine and Finish: Add the cold day-old rice to the wok. Break up any clumps with your spatula. Pour in the prepared sauce. Stir-fry vigorously for 3-5 minutes, ensuring the rice is evenly coated and heated through. Add the cooked scrambled eggs and shrimp back into the wok. Toss gently to combine and heat through for 1-2 minutes.
⏱️ 7 min - 8
Serve: Divide the Nasi Goreng among 4 plates. Garnish with fried shallots, cucumber slices, tomato slices, lime wedges, and fresh cilantro. Serve immediately.
⏱️ 1 min