Flavorful Indonesian Nasi Goreng Recipe with Spicy Chicken and Shrimp Easy Step-by-Step Guide

Let me tell you, the aroma of sizzling spices mingling with tender chicken and succulent shrimp right in your kitchen is enough to make anyone’s mouth water. The first time I made this flavorful Indonesian nasi goreng with spicy chicken and shrimp, I was instantly hooked. It was one of those rare moments where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, my grandma used to tell stories about her travels to Indonesia and how nasi goreng was the soul of street food there. I wish I’d discovered this recipe back then—it’s dangerously easy and packed with pure, nostalgic comfort.

My family couldn’t stop sneaking bites off the serving platter (and honestly, I can’t really blame them). This Indonesian nasi goreng with spicy chicken and shrimp quickly became a staple for family gatherings, lazy weekend dinners, and even potlucks. You know what? It’s perfect for brightening up your Pinterest recipe board or impressing guests without breaking a sweat. Honestly, after testing this recipe multiple times in the name of research, of course, I’m confident it feels like a warm hug on a plate—you’re going to want to bookmark this one.

Why You’ll Love This Recipe

Having cooked and tested countless fried rice recipes, this Indonesian nasi goreng with spicy chicken and shrimp stands out for so many reasons. It’s not just any fried rice; it’s a flavorful celebration of bold spices, tender proteins, and a perfect balance of sweet and heat. Here’s why this recipe has become a personal favorite:

• Quick & Easy: Comes together in under 30 minutes, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your kitchen or can find substitutes easily.
• Perfect for Any Occasion: Whether it’s a casual dinner, potluck, or a cozy weekend meal, this dish fits right in.
• Crowd-Pleaser: The spicy chicken and shrimp combo always gets rave reviews from both kids and adults alike.
• Unbelievably Delicious: The texture of fluffy rice mixed with the spicy, savory, and slightly sweet flavors is pure comfort food magic.

What makes this Indonesian nasi goreng different? It’s the special sambal paste blended with sweet soy sauce and the marinated spicy chicken, which gives the dish that authentic kick. Plus, tossing in plump shrimp adds a juicy contrast that keeps every bite exciting. This recipe isn’t just good—it’s the kind of meal that makes you close your eyes after the first bite and savor the moment. It brings the soul of Indonesian street food right to your table without the fuss.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, with a few fresh touches to keep things vibrant and tasty.

• For the Nasi Goreng Base:
  • 2 cups cooked jasmine rice, preferably day-old (for the best texture)
  • 3 cloves garlic, finely minced (adds aromatic depth)
  • 2 shallots, thinly sliced (for subtle sweetness)
  • 2 tablespoons sweet soy sauce (kecap manis, essential for authentic flavor)
  • 1 tablespoon sambal oelek (Indonesian chili paste; adjust to taste)
  • 2 tablespoons vegetable oil (for frying)
  • 1 teaspoon shrimp paste (optional, but adds umami boost)
• For the Spicy Chicken:
  • 1/2 pound boneless chicken thighs, cut into bite-sized pieces (juicy and tender)
  • 1 tablespoon soy sauce
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder (adds color and earthiness)
  • 1/2 teaspoon chili flakes or powder (for heat)
  • 1 teaspoon lime juice (for brightness)
• For the Shrimp:
  • 1/2 pound medium shrimp, peeled and deveined
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 teaspoon vegetable oil
• To Garnish & Serve:
  • 2 eggs, fried sunny side up (classic topping)
  • Thinly sliced cucumber (refreshing crunch)
  • Fresh cilantro or scallions, chopped
  • Fried shallots (optional, but adds great texture)
  • Lime wedges (for that extra zing)

If you can’t find kecap manis, you can make a quick substitute by mixing soy sauce with brown sugar. For a gluten-free option, tamari works well. I personally recommend using fresh shrimp and day-old rice because it really makes a difference in texture and flavor.

Equipment Needed

• Large wok or non-stick skillet – A wok is ideal for stir-frying and getting that slight smoky char, but a good heavy skillet works fine.
• Mixing bowls – For marinating the chicken and shrimp separately.
• Spatula or wooden spoon – For stirring the rice without breaking up the grains.
• Knife and cutting board – For prepping your garlic, shallots, chicken, and shrimp.
• Measuring spoons and cups – Precision helps balance the spices and sauces.

If you don’t have a wok, no worries—just use your biggest pan and cook in batches if needed. I’ve found that a cast-iron skillet also does a fantastic job, though it requires a bit more attention to avoid sticking. For budget-friendly options, basic non-stick pans serve perfectly well for this recipe.

Preparation Method

1. Marinate the Chicken: In a medium bowl, combine the chicken pieces with soy sauce, ground coriander, turmeric, chili flakes, and lime juice. Mix well to coat. Let it marinate for at least 15 minutes while you prep other ingredients.
2. Prepare the Shrimp: Toss the shrimp with salt, white pepper, and a teaspoon of vegetable oil. Set aside.
3. Cook the Chicken: Heat 1 tablespoon of vegetable oil in the wok or skillet over medium-high heat. Add the marinated chicken and stir-fry until cooked through and lightly browned, about 5-6 minutes. Remove chicken and set aside.
4. Cook the Shrimp: In the same pan, add a bit more oil if needed. Stir-fry shrimp for 2-3 minutes until pink and opaque. Remove and set aside with the chicken.
5. Sauté Aromatics: Lower the heat to medium. Add garlic, shallots, and optional shrimp paste to the pan. Stir constantly until fragrant and lightly golden, about 2 minutes.
6. Combine the Rice and Sauces: Crumble the day-old rice with your fingers to separate grains. Add rice to the pan, stirring to mix with the aromatics. Pour in sweet soy sauce and sambal oelek, stirring continuously to coat the rice evenly. Cook for about 5 minutes, letting the rice absorb flavors.
7. Add Proteins Back: Return the cooked chicken and shrimp to the pan. Toss everything together gently but thoroughly. Check seasoning—add salt or more sambal if you like it spicier.
8. Fry the Eggs: While the rice finishes, heat a little oil in another pan and fry eggs sunny side up, with runny yolks if possible.
9. Plate and Garnish: Serve the nasi goreng hot, topped with a fried egg. Garnish with sliced cucumber, fresh cilantro or scallions, fried shallots, and lime wedges on the side for squeezing.

Pro Tip: Use day-old rice chilled in the fridge for the perfect fluffy texture. Freshly cooked rice can turn mushy when stir-fried. Also, keep your heat at medium-high to get a slight char without burning the ingredients. If your rice sticks, add a splash of water or oil and keep stirring.

Cooking Tips & Techniques

Honestly, getting the perfect nasi goreng is all about timing and balance. Here are some tips I’ve learned the hard way:

• Use Day-Old Rice: Fresh rice is too moist and clumps together. Refrigerated rice dries out slightly, so it fries nicely and gets that distinct texture.
• Don’t Overcrowd the Pan: Cooking chicken and shrimp in batches ensures they get a good sear instead of steaming. That little char adds so much flavor.
• Adjust Your Heat: Start medium-high but lower it when cooking aromatics so garlic and shallots don’t burn—they turn bitter fast!
• Layer Flavors: Add sauces gradually and taste as you go. Sweet soy sauce and sambal paste are your flavor anchors, but tweak them for your preferred sweetness and heat levels.
• Multitasking: Fry your eggs while the rice finishes cooking. It saves time and means everything comes together hot and fresh.
• Don’t Skip the Garnish: Fresh cucumber and lime wedges add a refreshing contrast to spicy, savory rice. Fried shallots add crunch and that extra wow factor.

One lesson I learned? Avoid skipping the shrimp paste if you want authentic depth—just a tiny amount goes a long way. And, if your first try feels a bit salty or too spicy, remember: it’s easily fixable with a squeeze of lime or a side of cucumber. Cooking’s all about experimenting, you know.

Variations & Adaptations

This Indonesian nasi goreng recipe is pretty versatile—here are some tasty twists and swaps you can try:

• Vegetarian Version: Swap chicken and shrimp with firm tofu or tempeh. Marinate with the same spices and pan-fry until golden. Add extra veggies like bell peppers and snap peas for crunch.
• Gluten-Free: Use tamari instead of soy sauce and double-check your sambal paste for gluten content. Coconut aminos also work well as a soy-free option.
• Mild Heat: If you’re not a fan of spicy food, reduce the sambal oelek and chili flakes, or omit shrimp paste. You can add a dash of sweet chili sauce for a gentle sweet kick.
• Seafood Swap: Try swapping shrimp for scallops or squid to change the texture but keep that ocean flavor alive.
• Personal Variation: I once tossed in a handful of chopped pineapple for a tropical twist—it added a lovely sweetness that balanced the spice beautifully.

Feel free to customize the protein, heat level, and veggies to suit your taste—nasi goreng is all about making it your own!

Serving & Storage Suggestions

Serve this Indonesian nasi goreng fresh and hot, straight from the wok with a perfectly fried egg on top. The contrast of runny yolk mixing into the spicy rice? Pure bliss. Plate it with crisp cucumber slices and lime wedges to brighten each bite.

Pair it with a simple side salad or a cooling yogurt dip if you need to tame the spice. For drinks, jasmine tea or a cold lager are classic companions.

If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat, adding a splash of water or oil to loosen the rice and prevent drying out. Avoid microwaving if possible, as it can make the rice mushy.

Flavors actually deepen after resting a bit, so if you’re preparing ahead, this dish can taste even better the next day. Just remember to reheat it well and top with a fresh fried egg before serving.

Nutritional Information & Benefits

This Indonesian nasi goreng with spicy chicken and shrimp is a balanced meal, packing protein from chicken and shrimp alongside satisfying carbohydrates from jasmine rice. A rough estimate per serving (serves 4) includes about 450 calories, 30g protein, 50g carbs, and 12g fat.

Key ingredients like garlic and shallots offer antioxidants, while chili paste boosts metabolism and delivers vitamin C. Using lean chicken thighs provides iron and B vitamins, and shrimp adds omega-3 fatty acids beneficial for heart health.

The recipe can be adapted to be gluten-free and dairy-free, making it suitable for many dietary needs. Plus, it’s low in added sugars if you watch the amount of sweet soy sauce.

Conclusion

If you’re craving something that’s both comforting and exciting, this flavorful Indonesian nasi goreng with spicy chicken and shrimp will not disappoint. It’s a recipe that feels homey and exotic all at once, with just the right balance of heat, sweetness, and umami. The best part? You can tweak it easily to match your taste or dietary needs—making it a true kitchen winner.

Honestly, this dish has become one of my go-to recipes for quick dinners that don’t skimp on flavor or fun. I hope you enjoy making it (and eating it) as much as I do. Please share your twists or questions in the comments—I love hearing how you make this recipe your own!

Now, grab your wok and get cooking—you’re about to create something truly memorable.

FAQs

What type of rice is best for nasi goreng?

Day-old jasmine rice is ideal because it’s drier and fries up fluffy without clumping. Freshly cooked rice tends to be too moist and can become mushy.

Can I make this recipe vegetarian?

Absolutely! Replace chicken and shrimp with tofu or tempeh and add extra veggies like bell peppers or green beans. Use vegetarian-friendly sauces, too.

How spicy is this nasi goreng?

The heat level depends on how much sambal oelek and chili flakes you add. You can easily adjust the spice to your preference by using less or more chili paste.

Can I prepare nasi goreng ahead of time?

You can prep the marinated chicken and shrimp ahead, but it’s best to cook the fried rice fresh. Leftovers keep well refrigerated and reheat nicely in a skillet.

What’s the purpose of the fried egg on top?

The fried egg adds richness and creaminess when the runny yolk mixes into the rice. It’s a classic touch that balances the spiciness and adds texture.

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