Nasi Goreng Kemangi Udang is a fragrant and fresh take on the classic Indonesian fried rice. It substitutes the traditional pungent shrimp paste (terasi) with aromatic fresh basil (kemangi), which provides a bright, refreshing, and slightly peppery flavor. This dish is perfect for those who love Indonesian spices but prefer a lighter, more herbal finish.
Why This Could Go Viral
- Aromatic Twist: The heavy use of fresh basil offers a unique, irresistible aroma that instantly differentiates it from typical street-style fried rice.
- Visual Appeal: The green basil leaves and pink shrimp make the dish look fresh and vibrant, perfect for food photos.
- Quick Cook: It’s a quick one-pan meal that is ready in minutes.
Recipe: Basil Shrimp Fried Rice
Ingredients:
- 2 cups cold cooked white rice (day-old rice is best)
- 150g shrimp, peeled and deveined
- 1 egg
- 1 large handful fresh basil leaves (kemangi)
- 1/2 cup chopped green beans or string beans
- 1 tbsp sweet soy sauce (kecap manis)
- 1 tsp fish sauce (optional, for umami)
- Salt and white pepper to taste
- Cooking oil
Spice Paste (Bumbu Halus):
- 4 shallots
- 3 cloves garlic
- 5 bird’s eye chilies (adjust for heat)
Instructions:
- Prepare the Paste: Grind or blend the Spice Paste ingredients until smooth.
- Sauté: Heat 2 tablespoons of oil in a wok. Sauté the spice paste until fragrant (about 1–2 minutes).
- Cook Protein: Add the shrimp and cook until it turns pink. Push the mixture to the side and scramble the egg in the open space. Mix everything together.
- Add Rice and Vegetables: Add the cold rice and chopped green beans. Stir well to mix the rice evenly with the paste.
- Season: Add the sweet soy sauce, fish sauce, salt, and pepper. Continue to stir-fry vigorously over high heat.
- The Basil Finish: Turn off the heat. Immediately toss in the large handful of fresh basil leaves. The residual heat will wilt the basil just enough to release its aroma without overcooking it.
- Serve: Serve immediately, topped with crispy fried shallots.