(No Ratings Yet)
Loading...A bright, savory fried rice inspired by Indonesia's seaside kitchens, where shrimp, squid, and white fish meet a fragrant paste of shallots, candlenuts, and toasted shrimp paste. The dish balances smoky wok hei, sweet kecap manis, and a splash of lime for a briny, aromatic finish. It is best made with day-old rice and eaten piping hot with sambal on the side.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 510 kcalCalories
- 14 gFat
- 2.5 gSaturated Fat
- 65 gCarbs
- 4 gFiber
- 9 gSugar
- 32 gProtein
- 780 mgSodium
- 720 mgPotassium
- 140 mgCalcium
- 4 mgIron
- 28 mgVitamin C
- 95 mcgVitamin A
Ingredients
For the spice paste
- 6 large shallots, roughly chopped
- 4 garlic cloves
- 2 candlenuts or macadamia nuts
- 1 tsp toasted shrimp paste (terasi)
- 2 red chilies, seeded and chopped
- 1 tsp coriander seeds, toasted
- 1 tsp palm sugar
For the fried rice
- 3 tbsp vegetable oil
- 200 g medium shrimp, peeled and deveined
- 200 g squid, cleaned and sliced into rings
- 150 g firm white fish such as snapper, cubed
- 4 cups cold day-old cooked jasmine rice
- 2 tbsp kecap manis (sweet soy sauce)
- 2 ripe tomatoes, diced
- 3 scallions, thinly sliced
To serve
- 2 tbsp crispy fried shallots
- 1 lime, cut into wedges
- 1 cup cucumber slices
- Sambal, to taste
Directions
- Make the spice paste by blending or pounding the shallots, garlic, candlenuts, shrimp paste, chilies, coriander, and palm sugar into a coarse paste, adding a splash of water if needed.
- Heat 1 tbsp of the oil in a wok over medium-high heat. Sear the shrimp for about 1 minute until just pink, then transfer to a plate. Sear the squid for 30 seconds and remove, then sear the fish cubes for 1 to 2 minutes until opaque and remove.
- Add the remaining 2 tbsp oil to the wok and fry the spice paste for 3 to 4 minutes, stirring constantly, until fragrant and slightly darkened.
- Add the diced tomatoes and cook for 1 minute until they soften and release their juices.
- Add the cold rice, breaking up any clumps with the spatula, and stir-fry for 3 to 4 minutes until every grain is coated in the paste and the rice is hot throughout.
- Pour in the kecap manis and toss continuously for about 1 minute until the rice is evenly caramelized and glossy.
- Return the reserved shrimp, squid, and fish to the wok along with the sliced scallions, and toss for 1 minute just until the seafood is heated through.
- Taste and season with a pinch of salt or a spoonful of sambal if you want more heat.
- Pile the rice onto warm plates, top with crispy fried shallots, and serve immediately with lime wedges, cucumber slices, and extra sambal on the side.
Cook’s Notes
- Day-old jasmine rice is essential; fresh rice turns mushy when stir-fried at high heat.
- Cook the seafood in a screaming-hot wok in small batches so it sears rather than steams.
- Toast the shrimp paste in a dry pan for 30 seconds before grinding to unlock its deep umami aroma.
- Substitute macadamia nuts for candlenuts if you cannot find them at an Asian market.
- Finish with a generous squeeze of lime to lift the coastal briny notes and balance the sweet soy sauce.
