- Course: Main Course
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 14 Times
Shrimp Nasi Goreng
I enjoyed this unusual rice dish at a friend’s house and have been making it ever since. Spicy and full of bright flavors, this Indonesian fried rice is just the thing to make when you are looking for a new taste.
For the best result, the rice should be allowed to cool to room temperature before making the dish. If the rice is warm, it will become oily when stir-fried. The cooking goes quickly, so be sure to have all ingredients prepared and ready. I like to use serrano chiles, but any small flavorful hot chile will work well. Peanuts may not be authentic, but they taste delicious!
- 3 cups water
- 1½ cups long-grain white rice
- ¼ cup peanut oil
- 3 carrots, peeled and diced
- ½ pound mushrooms, diced
- 1 red bell pepper, cored, seeded, and diced
- 1 pound large shrimp, peeled, deveined, and cut into 1-inch pieces
- 3 scallions, white and light green parts only, finely chopped
- 3 shallots, thinly sliced
- 3 garlic cloves, minced
- 1 tablespoon minced fresh ginger
- 2 small green or red chiles, seeded and finely chopped (see Note)
- 1 teaspoon paprika
- 2 tablespoons ketchup
- 2 tablespoons soy sauce
- Salt and freshly ground black pepper
- ¼ pound fresh bean sprouts (about 2 cups)
- ¼ cup peeled, seeded, and diced cucumber for garnish
- ½ cup roasted peanuts for garnish
1. At least 3 hours ahead, cook the rice: In a large saucepan with a lid, bring the water to a boil over medium-high heat. Add the rice, turn the heat down to medium-low, cover, and simmer gently for about 20 minutes, or until the rice is tender and the water is absorbed. Transfer the rice to a large cookie sheet or sheet of wax paper, separating any clumps of rice, and let cool.
2. Just before serving, in a large wok, heat 2 tablespoons of the oil over high heat. When the oil is almost smoking, add the carrots, mushrooms, and bell pepper and stir-fry for about 1 minute, or until slightly softened. Add the shrimp and scallions and cook, tossing every 15 to 20 seconds, for 1 to 2 minutes, or until the shrimp just turn pink. Transfer the vegetables and shrimp to a bowl and set aside.
3. Add the remaining 2 tablespoons oil to the wok. When the oil is almost smoking, add the shallots and stir-fry for about 1 to 2 minutes, or until lightly browned. Add the garlic, ginger, and chiles and toss for about 30 seconds, or until they are aromatic.
4. Add the rice and spread it over the bottom and halfway up the sides of the wok. Let cook for about 10 seconds, then toss to combine and coat the rice. Add the paprika, ketchup, and soy sauce and toss to mix. Add the reserved vegetables and shrimp and toss again to distribute the ingredients evenly. Season with salt and pepper. Add the bean sprouts and toss once more. Taste for seasoning.
5. Transfer to a large serving bowl or platter and garnish with the cucumber and peanuts. Serve immediately.
When working with chiles, always wear rubber gloves. Wash the cutting surface and knife right afterward.
The rice may be cooked up to 8 hours (and no less than 3 hours) before stir-frying. Cover loosely and keep at room temperature.
© 2004 Diane Rossen Worthington
Note from Cookstr's Editors
Nutritional information includes 1/8 teaspoon of added salt per serving.