Indonesian fried rice loaded with shrimp and squid, tossed in kecap manis and topped with crispy fried shallots.
This is a seafood variation of nasi goreng, Indonesia's most iconic fried rice, built around the same sweet, dark kecap manis and a fried spice paste base but loaded with shrimp and squid instead of, or alongside, chicken. A rich topping of crispy fried shallots, made by slowly frying thinly sliced shallots until deeply golden, is a defining Indonesian pantry staple used to finish countless savory dishes, and it plays a bigger role here than in a simpler chicken version. The spice paste, blended from shallot, garlic and red chile, is fried until fragrant before the seafood is added, since seafood cooks quickly and doesn't have the same time to absorb raw spice flavor the way a longer-simmered dish would. Shrimp and squid go into the wok only after the rice is already frying, added in the final few minutes so they stay tender rather than turning rubbery. Served with extra fried shallots scattered on top for crunch, this bowl leans into the savory-sweet, deeply aromatic character that makes nasi goreng one of the most beloved dishes across the Indonesian archipelago.
Serves 4
Heat 1/2 cup oil in a small saucepan over medium heat. Add thinly sliced shallots and fry, stirring often, 6-8 minutes until deeply golden and crisp. Remove with a slotted spoon onto paper towels; reserve the oil.
Watch the shallots closely near the end — they go from golden to burnt quickly, and they'll continue crisping slightly as they cool.
Blend the chopped shallots, garlic and chiles into a coarse paste.
Heat 2 tablespoons of the shallot-infused oil in a wok over medium-high heat. Fry the spice paste 2-3 minutes until fragrant.
Push the paste to one side, pour in beaten egg, and scramble into curds. Mix through the paste.
Add cold rice, breaking up clumps, and stir-fry 3-4 minutes over high heat until heated through.
Add kecap manis and soy sauce, tossing to coat evenly. Add shrimp and squid, stir-frying 2-3 minutes until just cooked through and opaque.
Divide among bowls, top generously with crispy fried shallots and scallions, and serve with lime wedges.
Fry the shallots slowly over medium heat, not high — rushing them causes the outside to burn before the inside crisps through.
Add the shrimp and squid only in the final few minutes of cooking; both overcook and turn rubbery quickly in a hot wok.
Use the shallot-infused oil left over from frying the crispy shallots to fry the spice paste — it adds an extra layer of flavor that plain oil doesn't have.
Make it a milder version by reducing the chiles to one, or add sambal at the table for those who want more heat.
Swap squid for cubed firm white fish if you prefer, adding it at the same stage as the shrimp.
Add a handful of frozen peas or corn for extra color and texture.
Best eaten fresh, as the seafood toughens on reheating. Refrigerate leftovers up to 2 days and reheat gently in a wok or skillet over medium heat.
Nasi goreng developed from Chinese fried rice techniques brought to the Indonesian archipelago by Chinese immigrants, later adapted with local ingredients like kecap manis and fried shallots to become one of the country's most widely eaten dishes, with countless regional and household variations like this seafood version.
Yes, thaw completely and pat very dry before cooking, since excess moisture will make the seafood steam rather than sear in the hot wok.
Store-bought crispy fried shallots, sold at most Asian grocery stores, work well as a time-saving substitute.
It was likely added too early or cooked too long — shrimp and squid only need 2-3 minutes total in a hot wok and should be pulled the moment they turn opaque.
Per serving (380g / 13.4 oz) · 4 servings total
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