Modern Seafood Nasi Goreng with Crispy Quinoa

A creative twist on traditional Indonesian seafood fried rice, combining classic flavors with a modern presentation. Crispy quinoa adds texture, while a vibrant plating elevates this beloved dish.

Steps

1. Heat 1 tbsp vegetable oil in a wok or frying pan over medium-high heat. 2. Add garlic, shallot, and chili, stir-frying until fragrant. 3. Add shrimp, squid, and fish fillet; cook until just done. 4. Push seafood to one side; crack the egg on the other side and scramble gently. 5. Add cooked rice and quinoa, mixing everything thoroughly. 6. Stir in kecap manis, fish sauce, and shrimp paste; cook for 2-3 minutes until well combined and heated through. 7. Adjust seasoning to taste, then remove from heat. 8. Plate the fried rice neatly using a ring mold for a modern look. 9. Garnish with fresh coriander leaves and serve with a lime wedge on the side.

150g cooked jasmine rice 50g shrimp, peeled and deveined 50g squid rings 30g fish fillet, diced 1 clove garlic, minced 1 small shallot, finely chopped 1 red chili, sliced 1 tbsp kecap manis (sweet soy sauce) 1 tsp fish sauce 1/2 tsp shrimp paste (optional) 1 egg 2 tbsp cooked quinoa 2 tbsp vegetable oil Fresh coriander leaves for garnish Lime wedge for serving