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Nasi Goreng Ijo (Green Chili Fried Rice)

A uniquely Indonesian take on fried rice, featuring green chili paste, shrimp, and traditional condiments. This dish offers a punchy, aromatic heat with a savory depth from ebi (dried shrimp). Perfect for those exploring bold Southeast Asian flavors.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 people
Course: Main Course
Cuisine: Indonesian
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 5 buah cabai hijau Indonesian green chili peppers; you can substitute with large green jalapeños or Anaheim chilies for a milder option
  • 2 siung bawang putih cloves of garlic
  • 1/2 tsp garam salt
  • 1 tbsp margarin margarine, or substitute with butter if preferred
  • 100 grams udang medium-sized shrimp, peeled with tails left on
  • 1 tsp ebi dried shrimp, soaked in hot water for a few minutes, then drained
  • 150 grams nasi putih white rice; preferably cold, leftover rice works best
  • 50 grams paprika hijau green bell pepper, sliced thin
To Serve (Optional Toppings)
  • Telur ceplok sunny side up egg
  • Acar mentimun pickled cucumber; you can use store-bought cucumber pickles or make quick pickles
  • Kerupuk udang shrimp crackers, available at Asian grocery stores

Instruction
 

Prepare the spice paste
  1. Blend or grind the cabai hijau, bawang putih, and garam into a smooth paste.
    Tip: To preserve the bright green color of the chilies, briefly blanch them in hot water before blending.
Cook the aromatics
  1. In a pan, melt the margarin over medium heat. Sauté the green chili paste until fragrant and fully cooked — this step is key to eliminating any raw or grassy taste.
Add the shrimp
  1. Toss in the udang and cook until they turn pink and opaque.
Stir in ebi and rice
  1. Add the ebi and nasi putih. Stir-fry until the rice is evenly coated and heated through.
Add vegetables
  1. Mix in the paprika hijau and cook for another 2–3 minutes until slightly tender but still vibrant.
Serve
  1. Plate the rice and top with telur ceplok. Serve with acar mentimun and a side of kerupuk udang for that perfect crunch.

Notes

Cooking Tip

To bring out the full flavor of the green chilies, make sure to sauté the chili paste thoroughly until the raw aroma disappears and the oil starts to separate. This step is essential for the signature "ijo" (green chili) flavor of this fried rice.