Ultimate Guide to Seafood Fried Rice (Nasi Goreng Seafood)
Seafood fried rice, or nasi goreng seafood in Indonesian, is one of the most popular Asian comfort foods enjoyed across the world. With its savory flavor, colorful presentation, and rich nutrients from the ocean, this dish has become a global favorite in home kitchens and restaurants alike. If you are looking for a quick, satisfying, and customizable recipe that combines rice with shrimp, squid, or other seafood, then this guide is perfect for you.
In this article, we will explore the history, ingredients, cooking methods, variations, and health benefits of seafood fried rice. We will also share a step-by-step recipe that you can easily try at home. Whether you are a beginner or an experienced cook, nasi goreng seafood is a dish that you can master and enjoy.
What is Seafood Fried Rice?
Seafood fried rice is a stir-fried rice dish prepared with a mixture of seafood such as shrimp, squid, crab, or mussels, combined with aromatic spices, soy sauce, and vegetables. The base of the dish is usually leftover rice, which is drier and easier to stir-fry compared to freshly cooked rice. The word nasi goreng literally means “fried rice” in Indonesian. This dish has a unique smoky aroma, often called wok hei, which comes from frying rice in a hot wok. Adding seafood brings an extra layer of umami that makes it irresistible.
A Brief History of Fried Rice
Fried rice originated in China over a thousand years ago as a clever way to use leftover rice. Over time, it spread across Asia and evolved in each country:
- Indonesia: Often spiced with sweet soy sauce (kecap manis) and served with pickles and fried shallots.
- Thailand: Khao pad talay uses fish sauce and lime for brightness.
- Japan: Chahan features eggs, seafood, and soy sauce.
Key Ingredients
- Rice: Day-old jasmine or long-grain rice works best.
- Seafood: Shrimp, squid, crab meat, scallops, or mussels.
- Aromatics: Garlic, onion, and shallots.
- Vegetables: Carrots, peas, bell peppers, or green beans.
- Seasonings: Soy sauce, oyster sauce, fish sauce, and optional chili.
- Eggs: Scrambled for richness and texture.
- Garnishes: Spring onions, fried shallots, lime wedges, chili slices.
Step-by-Step Recipe
Ingredients (2–3 servings):
- 3 cups cooked rice (day-old)
- 200 g shrimp (peeled & deveined)
- 100 g squid (sliced into rings)
- 2 cloves garlic (minced)
- 1 small onion (chopped)
- 1 carrot (diced)
- 1/2 cup peas
- 2 eggs (lightly beaten)
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp fish sauce
- 2 tbsp cooking oil
- Salt & pepper
- Spring onions (garnish)
Instructions:
- Heat oil in a large wok or pan over high heat; sauté garlic and onion until fragrant.
- Add shrimp and squid; cook 2–3 minutes until just done. Remove and set aside.
- In the same wok, scramble the eggs until half cooked.
- Add carrots and peas; stir-fry for 2 minutes.
- Add the rice, breaking up clumps, and stir continuously.
- Pour in soy sauce, oyster sauce, and fish sauce; mix well until evenly coated.
- Return the cooked seafood; toss to combine. Season with salt and pepper.
- Garnish with chopped spring onions and serve hot.
Variations
- Spicy Sambal: Add chili paste or sambal for a fiery kick.
- Thai-Style: Use fish sauce, a squeeze of lime, and a pinch of sugar.
- Japanese-Style: Finish with sesame oil and soy.
- Luxury Version: Add crab meat, scallops, or lobster.
Health Benefits
- High Protein: Shrimp and squid provide lean protein.
- Omega-3s: Good for brain and heart health.
- Vitamins & Minerals: Veggies add fiber and micronutrients.
- Energy: Rice supplies carbohydrates for fuel.
Pro Tips for Perfect Fried Rice
- Use cold rice: Less moisture = better texture.
- High heat: Helps develop that subtle smoky wok hei.
- Don’t overcook seafood: Keep it tender.
- Balance flavors: Adjust saltiness, sweetness, and heat.
- Cook in batches: Avoid crowding the pan.
FAQ
- Can I use freshly cooked rice?
- Yes, but day-old rice is best. If using fresh, spread it to cool and dry for 30–60 minutes.
- How to keep seafood tender?
- Cook briefly on high heat and return at the final toss only.
- Substitute for oyster/fish sauce?
- Use extra soy sauce plus a tiny pinch of sugar; a splash of Worcestershire can help.
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