Nasi Goreng Seafood with Lime and Cilantro
Nasi Goreng Seafood with Lime and Cilantro
Embark on a culinary journey with this vibrant Nasi Goreng Seafood, a delightful Indonesian fried rice recipe that captures the essence of the archipelago's rich flavors. Nasi Goreng, meaning 'fried rice' in Indonesian, is more than just a meal; it's a national dish, often enjoyed at any time of day, from breakfast to a late-night snack. This zesty seafood variation elevates the classic with succulent prawns and tender squid, stir-fried to perfection. The fragrant rice is infused with the signature sweet soy sauce, kecap manis, creating a complex umami depth. A final flourish of fresh lime juice and chopped cilantro adds a bright, herbaceous counterpoint, cutting through the richness and awakening the palate. Perfect for home cooks seeking an authentic taste of Indonesia, this recipe is a testament to the country's love for bold flavors and fresh ingredients. Discover the joy of cooking this beloved Indonesian staple and impress your family and friends with a truly authentic Nasi Goreng experience.
- Preparation time
- 20 min
- Cooking time
- 20 min
- Total time
- 40 min
- Servings
- 2
Instructions
Prepare Seafood
- 1Lightly season the prepared prawns and squid with a pinch of salt and white pepper.
Cook the Rice
- 1Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
- 2If using egg, pour the beaten egg into the wok and scramble until just set. Remove from wok and set aside.
- 3Add the remaining 1 tablespoon of vegetable oil to the wok. Add minced garlic, chopped shallots, and red chili (if using). Stir-fry for about 30 seconds until fragrant.
- 4Add the seasoned prawns and squid to the wok. Stir-fry for 2-3 minutes until the prawns are pink and the squid is opaque and tender. Avoid overcooking.
- 5Push the seafood and aromatics to one side of the wok. Add the cooked rice to the empty side. Break up any clumps of rice with your spatula.
- 6Pour the kecap manis over the rice. Stir everything together, ensuring the rice is evenly coated with the sauce and mixed with the seafood and aromatics.
- 7Stir-fry for another 3-5 minutes, allowing the rice to heat through and slightly crisp up. Season with salt and white pepper to taste.
- 8Stir in most of the chopped cilantro and the scrambled egg (if used).
Serve
- 1Squeeze fresh lime juice over the nasi goreng and give it a final toss.
- 2Serve immediately, garnished with the remaining fresh cilantro.
Nutrition Information
- Calories
- 650 kcal
- Protein
- 30 g
- Fat
- 20 g
- Carbs
- 85 g
| Nutrient | Per serving |
|---|---|
| Calories | 650 kcal |
| Protein | 30 g |
| Fat | 20 g |
| Carbs | 85 g |
Tips
- Using day-old, chilled rice is crucial for achieving the perfect fried rice texture without clumping.
- Ensure your wok is very hot before adding ingredients to achieve that signature wok hei flavor.
- Garnish generously with fresh cilantro and serve with extra lime wedges for a burst of freshness.
