Nasi Goreng Seafood: Indonesian Seafood Fried Rice Recipe

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Nasi Goreng Seafood Recipe Indonesian in a white plate with a glass of orange juice on the side

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Indonesian Nasi Goreng seafood is what you want to make when you are craving a seafood dish that feels light to enjoy. And this recipe helps you put the ingredients together without spending too much time yet results in a deliciously satisfying dish. 

Nasi Goreng The National Dish  

Nasi Goreng (pronounced as naa – see – go – rang) has officially been acknowledged as one of Indonesian 5 national dishes besides Soto, Rendang, Sate, and Gado-gado.

The dish – which literally means fried rice – is actually an influence of Chinese Indonesian. As we know, fried rice is quite big among the Chinese cuisines.

Likewise, the dish has become very popular throughout the Indonesia archipelago that wherever you go around the country, you will always come across the local version of Nasi Goreng.


a dish of Indonesian nasi goreng seafood

Originally, the idea of fried rice was to enjoy the leftover rice quickly. Because in the olden day microwaves didn’t exist. And if you wanted to reheat the rice properly, you had to re steam it.

History of Fried Rice

The problem was sometimes the leftover portion was not big enough to justify the hassle of re-steaming. As a shortcut, people used a wok to reheat the rice. And as they went along with it, more ideas came to mind to make the rice more delicious. 

Hence, egg fried rice was born. Then other types of fried rice were created according to the situation of those people and what was available to them.

But the basic idea was the same. It was to enjoy the leftover rice. And often people eat Nasi Goreng for breakfast

As time goes by, this humble dish has won people’s hearts all over the country. Therefore, there are countless recipes of Nasi Goreng in Indonesia. 

Versatile Dish With Forgiving Ingredients

But the essence of this Indonesian fried rice is the same. It uses cooked rice, spices and sweet soy sauce. You can add other protein ingredients according to what you like or have such as eggs, tofu, chicken, tuna, etc. 

And for this seafood version, I used assorted seafood of prawns, mussels and cuttlefish. Feel free to use whichever seafood you love.

As for the spices, you need onion, garlic and chillies. These three ingredients are a must. Other than these are just an addition when people try tweaking fried rice recipes. 

When it comes to chillies, I suggest you use homemade Sambal Goreng Terasi. But if time and convenience do not allow you to make your own Sambal Goreng Terasi, you can get the ready-made one like this one. And if either one is not possible, you can just swap the sambal with ordinary chillies like fresh bird’s eye chillies, dried chilli flakes, or even red chilli powder. 

This Nasi Goreng Seafood recipe is quite forgiving that you can always tweak according to your taste and available ingredients for you.

However, when it comes to the sweet soy sauce, I highly recommend using Indonesia’s sweet soy sauce. My favourite one is this brand, but often I use this one as it’s more available to many places.

The reason is to get the flavour as close as the authentic Nasi Goreng. Did you know that sweet soy sauce was originally from Indonesia? So let’s stick to the origin :-).

How To Make The Best Nasi Goreng Seafood

Firstly, you get all the ingredients ready. Wash, rinse and cook your rice. I use Basmati rice more often than not because this rice is the main staple in our households. If possible, let your rice completely cool down before using it for the fried rice.

Then, make the scrambled eggs, prepare and cook the carrots and green beans. This followed with getting the chopped onion and minced garlic ready.

When all the ingredients are prepared, heat the oil in a large wok/ frying pan. Fry the onion and garlic until the onion becomes translucent and both releases a nice aroma. 

Next, you add the sambal (if using), chillies, stir them then put the seafood in. Cook until the seafood is fully cooked. 

photo collage of getting stuff ready for nasi goreng ingredients

Add the carrots, green beans, salt, fish sauce and sweet soy sauce in. Keep stirring after each addition. Further cooking until all is cooked through. 

Lastly, sprinkle the sliced scallion/ spring onion.

This Nasi Goreng Seafood is best to enjoy with some sliced cucumber, tomatoes, prawn crackers/ Kerupuk and a spoon or two of Sambal on the side. 

a photo collage of how to make nasi goreng seafood

Related Recipes

Thank you for reading this post. I hope you’re now ready to try this recipe out. When you do, it will be great if you could share what you think about it in the comments below.

And please follow me on Facebook, Instagram and/ or Pinterest @soyummyrecipesbydevy to sneak a peek at what’s cooking in my kitchen.

Before you, don’t forget to check out my other rice recipes that you may like.

Thank you and all the best.

Yield: 4

Nasi Goreng Seafood: Indonesian Seafood Fried Rice Recipe

A bowl of Indonesian Nasi Goreng Seafood Recipe with a glass of orange juice and white napkin

Indonesian Nasi Goreng seafood is what you want to make when you are craving a seafood dish that feels light to enjoy. And this recipe helps you put the ingredients together without spending too much time yet results in a deliciously satisfying dish.

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients

  • 2 cups/ 440 gr/ 15.52 oz rice (I use basmati rice).
  • 350 gr/ 12.35 oz assorted seafood mix (see the note).
  • 2 eggs, scrambled.
  • 1 medium brown/ yellow onion, chopped.
  • 5 garlic cloves, finely minced.
  • 2 tsp sambal terasi (optional), or
  • 2 tsp dried chilli flakes (see the note).
  • 1 tsp fish sauce.
  • 4 tbsp cooking oil.
  • 1 tsp salt or to taste.
  • ¼ cup/ 60 ml/ 2.03 fl.oz Indonesian sweet soy sauce.
  • 2 spring onions/ scallions, sliced.
  • 1 medium carrot, chopped.
  • ½ cup/ 50 gr/ 1.76 oz green beans, cut into small pieces (see the note).

Instructions

  1. Make the scrambled eggs, set them aside.
  2. Peel, wash and chop the carrot. Steam or boil until they are cooked. I microwave by putting the carrot in a small microwave-proof bowl with 2 tablespoons of water and cook at high power for about 3-4 minutes. Drain and set aside.
  3. Trim, wash and cut the green beans into small pieces. Place them in a microwave-proof bowl with 2 tablespoons of water and cook at high power for about 3-4 minutes. Once cooked, drain and set aside.
  4. Heat the oil in a large frying pan/ a wok then fry the onion until it becomes translucent and fragrant. 
  5. Add the minced garlic and chilli flakes. Fry further for about 2 minutes until they release the aroma. 
  6. Put the seafood in the onion mix, give it a stir and cook for about 5 minutes at high heat. If you use raw seafood, you cook longer (about 10-12 minutes or until the seafood is cooked). 
  7. Then add the carrots, green beans and salt. Stir well and keep mixing as you continue cooking at high heat for about 2 minutes.
  8. Add the rice and sweet soy sauce. Mix well and keep stirring as you cook. It takes approximately 5-7 minutes. Taste the flavour. You may want to add salt or sweet soy sauce to your taste. Once everything is mixed and hot, your nasi goreng seafood is ready. 

Notes

  • I recommend Basmati rice or long-grain rice as they have a nice texture for this nasi goreng. The grains are not sticky. 
  • I use the frozen cooked seafood mix from the supermarket so I fully thaw the seafood before cooking. You can use raw seafood mix, or just use any type of seafood you like. Prawns, mussels, and cuttlefish can be the options. 
  • Sambal Goreng Terasi gives a depth flavour to your Nasi Goreng. But you can substitute it with the following chilli options.
  • You can use dried chilli flakes, red chilli powder or fresh bird’s eye chillies. If you use the latter, 2 chillies should be more than enough unless you prefer spicier and mince the chillies into a paste.
  • If you want, you can replace the green beans with green peas.

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 486Total Fat 21gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 17gCholesterol 156mgSodium 1511mgCarbohydrates 46gFiber 2gSugar 8gProtein 27g

The nutrition calculation you find here is just a guide provided by online nutrition calculator. You should not use to substitute advice from nutritionists or health practitioners.

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10 Comments

  1. Sadia Malik says:

    This is such a delicious and easy recipe to make.

  2. this looks like the best comfort food! I love recipes like this for a ‘take out’ feel dinner when I want to cook at home!

    1. Yes definitely. Sometimes you do want to recreate the take out feel in the comfort of your house 🙂

  3. Love reading about the origin of dishes! And preparing traditional foods. Thanks!

  4. Katherine says:

    I’ve only had this in restaurants, so it’s great that I can now make it myself at home, and in just 40 minutes too!

    1. Yup. You can treat yourself more often now as it’s easy to make as well :-).

  5. Danielle Wolter says:

    This brings back memories of Singapore where we first had this dish. I love it. Cannot wait to give this version a try!

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