Nasi Goreng Seafood with Crispy Shallots

About This Recipe

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.

Ingredients

Serves 4

• 4 cupscooked jasmine rice(cold, day-old)
• 200 gshrimp(peeled and deveined)
• 200 gsquid(cleaned and sliced into rings)
• 3shallots(roughly chopped, for spice paste)
• 3 clovesgarlic(roughly chopped)
• 2red chiles(roughly chopped, or to taste)
• 3 tbspvegetable oil(divided)
• 3 tbspkecap manis
• 1 tbsplight soy sauce
• 2 largeeggs(lightly beaten)
• 0.5 cupthinly sliced shallots(for frying, divided)
• 2scallions(sliced)
• 1lime(cut into wedges, for serving)

Instructions

1. 1

   Fry the crispy shallots

   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.

2. 2

   Make the spice paste

   Blend the chopped shallots, garlic and chiles into a coarse paste.

3. 3

   Fry the 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.

4. 4

   Scramble the egg

   Push the paste to one side, pour in beaten egg, and scramble into curds. Mix through the paste.

5. 5

   Add the rice

   Add cold rice, breaking up clumps, and stir-fry 3-4 minutes over high heat until heated through.

6. 6

   Season and add seafood

   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.

7. 7

   Serve

   Divide among bowls, top generously with crispy fried shallots and scallions, and serve with lime wedges.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions