Indonesian Shrimp Fried Rice with Spiced Paste
Aromatic shrimp fried rice built on a fragrant base of shrimp paste, galangal, Thai chilies, and lemongrass. Day-old rice is stir-fried with seared shrimp, scrambled eggs, and umami-rich kecap manis and soy sauce, finished with fried onions and fresh herbs for textural contrast and bright flavor.
Ingredients
- 1 tablespoon shrimp paste
- 1 inch fresh galangal, grated, about 2 tablespoonsginger1:1swap
milder flavor
- 2 cloves garlic, minced
- ¼ cup red Thai chilies, minced
- 1 shallot minced
- 1 tablespoon lemongrass paste
- 2 whole eggs, whisked
- 3 cups cooked white rice, day-old
- 1 teaspoon garlic, minced
- 2 tablespoons kecap manissweet soy sauce1:1swapadds glutenadds soy
equivalent sweetness and umami
- 2 tablespoons soy sauce
- 1 teaspoon MSG
- 6 to 10 shrimp
- 3 tablespoons butter
- fried onions(optional)
- Korean chili flakes(optional)
- green onion, chopped(optional)
- lemongrass, chopped(optional)
Instructions
- 1
Whisk together shrimp paste, grated galangal, minced garlic, minced red Thai chilies, minced shallot, and lemongrass paste in a small bowl, mixing and mashing until the texture resembles a thick paste. Use a food processor or blender to speed up if desired.
- 2
Heat a large skillet over medium-high heat. Melt butter, then add shrimp and sear until pink and cooked through. Remove to a plate.
- 3
Melt another tablespoon of butter in the skillet. Add whisked eggs and scramble until cooked. Remove to the plate with the shrimp.
- 4
Add remaining butter to the skillet and let it melt until frothy. Stir in the paste and continue stirring until darkened and fragrant.
- 5
Reduce heat to medium. Add cooked rice, minced garlic, kecap manis, soy sauce, and MSG. Stir until the rice begins popping in the skillet.
- 6
Stir in the shrimp and scrambled eggs until heated through.
- 7
Serve family style, topping each portion with fried onions, Korean chili flakes, chopped green onion, and chopped lemongrass. Serve hot.
Tips
Use day-old rice for best texture; freshly cooked rice tends to clump when fried.
Galangal provides distinctive flavor, but fresh ginger works as a substitute if unavailable.
Kecap manis (sweet soy sauce) is key to authentic flavor; standard soy sauce alone will make the dish less sweet and complex.
Good to Know
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water to restore moisture.
Prepare the paste up to 1 day in advance. Store covered in the refrigerator. Rice can be cooked 1-2 days ahead and kept refrigerated.
Serve hot family style with lime wedges on the side if desired.
Common Mistakes
Use day-old rice to avoid a mushy, clumpy result from excess moisture in fresh rice.
Do not skip the paste-browning step to avoid a raw, unbalanced flavor.
Do not overcrowd the skillet when adding rice to ensure proper frying and color development.
Substitutions
equivalent sweetness and umami