Indonesian Shrimp Fried Rice (Nasi Goreng Udang)

Indonesian shrimp fried rice, or nasi goreng udang, is a savory fried-rice dish made with shrimp, garlic, chile, and kecap manis, Indonesia’s sweet soy sauce. It cooks quickly in a hot pan, and its sweet-salty sauce and bright fresh garnishes make each bite lively; versions vary from household to household.

Ingredients

4 cups (about 600 g) cold cooked long-grain rice, preferably day-old and broken into separate grains
1 lb (450 g) raw medium shrimp, peeled and deveined, thawed if frozen and patted dry
4 large eggs (about 200 g without shells), for frying and serving
2 tablespoons (30 ml) neutral oil, such as canola or peanut oil, divided
2 medium shallots (about 60 g), finely chopped
3 garlic cloves (about 9 g), finely chopped
1 small red chile (about 10 g), thinly sliced, or 1 teaspoon (5 g) sambal oelek
1 small carrot (about 70 g), peeled and cut into small dice
3 tablespoons (45 ml) kecap manis
1 tablespoon (15 ml) regular soy sauce
1 teaspoon (5 ml) sambal oelek, plus more to serve if desired
¼ teaspoon (1.5 g) fine salt, plus more only if needed
¼ teaspoon (0.5 g) ground black pepper
2 scallions (about 30 g), thinly sliced
1 tablespoon (15 ml) lime juice, plus lime wedges for serving
1 cup (120 g) cucumber, thinly sliced, for serving
2 tablespoons (about 10 g) crisp fried shallots, for serving

Instructions

Get everything ready. Separate the cold rice with your fingers or a fork, breaking up firm clumps without crushing the grains. Chop the shallots, garlic, chile, carrot, and scallions; stir the kecap manis, soy sauce, and sambal together in a small bowl. Keep the shrimp dry so it sears rather than steams. This hands-on preparation takes about 20 minutes. If the rice is freshly cooked, spread it in a shallow container and chill it promptly rather than leaving it at room temperature to cool for an extended period.
Fry the eggs. Heat a large wok or 12-inch (30 cm) skillet over medium-high heat and add about 1 teaspoon of the oil. Crack in the eggs, leaving space between them if possible, and cook until the whites and yolks are firm. Transfer them to a plate. Keep them whole for topping the rice, or chop them later for easier serving. If the pan is small, cook the eggs one or two at a time so they do not crowd.
Cook the shrimp. Add another teaspoon of oil and raise the heat to high. Cook the shrimp in two uncrowded batches, turning once, until opaque and cooked through; medium shrimp generally take about 2 minutes per batch, depending on their size and the pan. Check the thickest shrimp with a food thermometer: the USDA FSIS safe minimum internal temperature for fish and shellfish is 145°F (63°C). Transfer the shrimp to a clean plate as soon as they reach temperature so they stay tender.
Soften the aromatics and carrot. Add the remaining oil to the wok. Stir in the shallots, garlic, fresh chile if using, and carrot. Cook for about 2 minutes, stirring frequently, until the shallots begin to soften and the garlic smells fragrant. Keep the garlic moving; if it scorches, it can make the finished rice bitter. If the pan looks dry, add a small splash of oil rather than water.
Fry the rice. Add the rice and spread it over the hot surface. Let it heat for about 30 seconds before tossing, then stir-fry for 3 to 4 minutes, pressing apart any remaining clumps. Pour the kecap manis mixture around the sides of the pan and toss thoroughly so the sauce coats the grains evenly. Continue cooking for about 1 minute, until the rice is hot and glossy. If the wok is crowded, fry the rice in two batches for better browning.
Finish and serve. Return the shrimp to the wok and add the salt, pepper, scallions, and lime juice. Toss for about 1 minute, just until everything is hot. Taste before adding extra salt because kecap manis and soy sauce already contribute saltiness. Divide the rice among four plates, top each with a firm-cooked egg, and serve with cucumber, fried shallots, lime wedges, and extra sambal if wanted.

Tips

Use cold, separate rice. Chilled rice is firmer and less likely to turn mushy when stirred with sauce. Day-old rice works well, but it must have been refrigerated promptly after cooking. If you are starting with fresh rice, spread it in a shallow layer and chill it until cold before frying; do not leave cooked rice out for hours.
Look for kecap manis in an Asian grocery store. This Indonesian sweet soy sauce is thicker and sweeter than ordinary soy sauce and gives nasi goreng much of its characteristic flavor. If you cannot find it, mix 2 tablespoons (30 ml) soy sauce with 1 tablespoon (15 ml) brown sugar and simmer briefly until syrupy. This substitute is less complex and may be saltier, so taste before seasoning.
Keep the pan hot, but do not overload it. A crowded pan traps moisture and steams the ingredients instead of frying them. Use a wide wok or skillet, cook the shrimp in batches, and divide the rice into batches if necessary. Have the sauce and garnishes ready before the rice goes into the pan, since the final cooking moves quickly.
Adjust chile and salt at the end. Sambal brands and fresh chiles vary in heat, while kecap manis and soy sauce vary in sweetness and saltiness. Start with the listed amounts, then offer extra sambal and lime at the table. Adding more salt before tasting can make the dish overly salty.

Serving Suggestions

Serve the rice hot, with a fried egg on each portion, crisp cucumber, lime, and fried shallots. The cool cucumber and sharp citrus balance the sweet, savory rice, while the shallots add a delicate crunch. For a fuller meal, add a simple plate of sliced tomato or lightly dressed greens. A small bowl of sambal lets diners choose their own heat level, and extra kecap manis can be offered for anyone who prefers a sweeter finish.

For a shared meal, bring the rice to the table in a warm serving dish and arrange the toppings separately so they remain fresh and crisp. The recipe is substantial enough to serve as a main course, but smaller portions also work alongside vegetable dishes or grilled food. If you are serving several people, cook the rice in batches and combine it briefly in the pan just before serving rather than letting a large crowded batch sit and steam.

Variations

For a milder version, omit the fresh chile and sambal from the pan and set sambal on the table. To make it hotter, add another teaspoon of sambal with the sauce or use a hotter fresh chile, adding a little at a time. You can replace the carrot with ½ cup (60 g) of finely diced green beans, cabbage, or peas; add firm vegetables with the carrot, and add quick-cooking peas near the end.

If shrimp is unavailable, use an equal weight of small pieces of boneless chicken, but cook them fully before adding the rice; poultry must reach 165°F (74°C) measured with a food thermometer. For a meat-free version, replace the shrimp with 8 ounces (225 g) of firm tofu, pressed and cubed, and sear it until browned. For a gluten-free meal, choose a gluten-free soy sauce or tamari and check the kecap manis label, since some products may contain ingredients that are not gluten-free. These swaps change the texture and flavor, but the same frying method still works.

Storage and Reheating

Refrigerate leftover shrimp fried rice within 2 hours of cooking in a shallow, covered container. It keeps for 3 to 4 days in the refrigerator. Store the eggs and fresh cucumber separately when possible, since the cucumber softens against hot rice and the egg is easier to reheat evenly on its own. Do not leave cooked rice at room temperature for an extended period.

Reheat only the portion you plan to eat, either in a skillet with a teaspoon of water or oil, stirring until steaming hot, or in a microwave-safe dish covered loosely and stirred partway through. Leftovers should reach 165°F (74°C) throughout; check with a food thermometer. Add a splash of water if the rice seems dry, then add fresh lime and cucumber after reheating. Avoid repeatedly cooling and reheating the same batch. You can freeze portions in airtight containers for up to 2 months for best quality; thaw overnight in the refrigerator and reheat to 165°F (74°C).

Frequently Asked Questions

Can I use freshly cooked rice? Yes, but hot, moist rice is more likely to clump and become soft in the wok. Spread freshly cooked rice in a shallow container and chill it promptly until cold, then break up the grains before frying. For the best texture, use rice that has been refrigerated overnight and handled safely.

What kind of rice is best for nasi goreng? Long-grain rice is a reliable choice because the cooked grains tend to remain distinct when stir-fried. Jasmine rice also works and adds a gentle fragrance. Short-grain rice can be used, but its stickier texture may produce a softer, more compact dish, so handle it gently and fry it in smaller batches.

Can I use cooked shrimp instead of raw shrimp? You can, though it is easy to overcook. Skip the raw-shrimp cooking step and stir cooked shrimp into the rice during the final minute, just long enough to heat it through. Follow the package directions for previously cooked shrimp, keep it refrigerated until use, and do not let it sit in the hot wok longer than necessary.

What if I do not have a wok? A wide, heavy skillet works well. Heat it thoroughly, avoid crowding, and toss the rice in batches if it cannot fit in a loose layer. A wok has sloped sides that make tossing easier, but the important details are a hot cooking surface, dry ingredients, and enough room for moisture to escape.

Is Indonesian shrimp fried rice very spicy? It can be mild or quite hot depending on the fresh chile and sambal used. For a gentle version, leave both out of the cooking pan and serve sambal separately. That way, each person can add heat at the table without changing the balance of the whole batch.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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