Nasi Goreng with a New Mexican Twist


Nasi Goreng with a New Mexican Twist

Spicy Nasi Goreng with a Southwestern Kick

Incorporating the vibrant flavors of New Mexican cuisine, this Spicy Nasi Goreng with a Southwestern Kick is a fusion dish that combines the traditional Indonesian fried rice with the bold spices and ingredients of New Mexico. Get ready to experience a delightful blend of smoky, spicy, and savory flavors in every bite.

Jan Dec

15 minutes

15 minutes

30 minutes

4 servings


Gluten-free, Dairy-free, Nut-free, Low-carb, High-protein

Shellfish (shrimp)

Vegan, Vegetarian, Paleo, Keto, Low-fat


While the original Nasi Goreng is typically made with Indonesian spices and ingredients such as kecap manis (sweet soy sauce) and shrimp paste, this adapted version infuses the dish with New Mexican flavors. The traditional Indonesian spices are replaced with a combination of chili powder, cumin, and smoked paprika, while the shrimp paste is substituted with chipotle peppers in adobo sauce for a smoky kick. We alse have the original recipe for Nasi goreng, so you can check it out.


  • Calories (kcal / KJ): 350 kcal / 1465 KJ
  • Fat (total, saturated): 10g, 2g
  • Carbohydrates (total, sugars): 40g, 4g
  • Protein: 25g
  • Fiber: 4g
  • Salt: 2g


  1. 1.
    Heat the vegetable oil in a large skillet or wok over medium heat.
  2. 2.
    Add the diced onion, minced garlic, diced red bell pepper, and minced jalapeno pepper to the skillet. Sauté until the vegetables are softened.
  3. 3.
    In a small bowl, combine the chili powder, ground cumin, and smoked paprika. Add the spice mixture to the skillet and stir well to coat the vegetables.
  4. 4.
    Add the cooked chicken and shrimp to the skillet. Stir-fry for a few minutes until the meat is heated through.
  5. 5.
    Push the ingredients to one side of the skillet and add the cooked rice to the empty space. Break up any clumps of rice with a spatula and stir-fry for a few minutes to heat the rice.
  6. 6.
    In a separate bowl, whisk together the soy sauce, tomato paste, and minced chipotle peppers in adobo sauce. Pour the sauce over the rice and stir well to combine all the ingredients.
  7. 7.
    Season with salt and pepper to taste. Cook for an additional 2-3 minutes, stirring occasionally.
  8. 8.
    Remove from heat and garnish with fresh cilantro. Serve hot with lime wedges on the side.

Treat your ingredients with care...

  • Chipotle peppers in adobo sauce — Use gloves when handling the peppers and be cautious of the spiciness. Adjust the amount according to your heat preference.
  • Smoked paprika — Look for a high-quality smoked paprika to enhance the smoky flavor in the dish.
  • Cooked chicken and shrimp — Ensure the chicken and shrimp are fully cooked before adding them to the skillet.

Tips & Tricks

  • For an extra kick of heat, add a few dashes of hot sauce or sprinkle with crushed red pepper flakes.
  • Customize the dish by adding your favorite vegetables such as corn, black beans, or diced tomatoes.
  • To make it even more New Mexican, top the Nasi Goreng with crumbled queso fresco or sliced avocado.
  • Leftover cooked meat such as pork or beef can be used instead of chicken.
  • Make a double batch and freeze individual portions for quick and easy meals.

Serving advice

Serve the Spicy Nasi Goreng with a Southwestern Kick as a main dish, accompanied by a fresh green salad or a side of refried beans. Squeeze lime juice over the rice before eating to add a refreshing citrus flavor.

Presentation advice

Garnish the Nasi Goreng with a sprinkle of fresh cilantro and serve it in a colorful bowl or on a vibrant plate to enhance the visual appeal. Place lime wedges on the side for an inviting touch.