Nasi Goreng Belacan Recipe (Fried Rice with Shrimp Paste)

Cooked rice: The base of the dish, providing a hearty and filling component.

Shrimp paste: Adds a unique umami flavor and aroma, essential for authentic nasi goreng belacan.

Garlic: Provides a fragrant and savory base for the dish.

Soy sauce: Adds a salty and slightly sweet flavor to the fried rice.

Chili paste: Brings heat and depth of flavor to the dish.

Vegetable oil: Used for stir-frying the ingredients.

Eggs: Adds protein and a rich texture to the fried rice.

Mixed vegetables: A combination of carrots, peas, and corn for added color, texture, and nutrition.

Green onions: Used as a garnish, adding a fresh and mild onion flavor.

To enhance the flavor of your nasi goreng belacan, make sure to use day-old cooked rice. Freshly cooked rice tends to be too moist and can result in a mushy texture. By using rice that has been refrigerated overnight, the grains will firm up and separate more easily, giving you that perfect, slightly chewy texture that is characteristic of good fried rice.

• Shrimp paste - Substitute with fish sauce: Fish sauce provides a similar umami flavor and saltiness, though it is more liquid in form.

• Shrimp paste - Substitute with soy sauce and anchovy paste: Combining these two ingredients can mimic the depth and complexity of shrimp paste.

• Garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor that can complement the dish well.

• Soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that has a similar taste profile to soy sauce.

• Chili paste - Substitute with sriracha: Sriracha provides a similar heat and tanginess, though it may be slightly sweeter.

• Vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it a good alternative for frying.

• Eggs - Substitute with tofu: Crumbled tofu can mimic the texture of scrambled eggs and is a good vegan alternative.

• Carrots, peas, corn mixed vegetables - Substitute with bell peppers and snap peas: Bell peppers and snap peas add a different texture and a fresh, slightly sweet flavor.

• Green onions - Substitute with chives: Chives provide a similar mild onion flavor and can be used as a garnish.

• Allow the Nasi Goreng Belacan to cool to room temperature before storing. This prevents condensation, which can make the rice soggy.
• Transfer the cooled fried rice into airtight containers or heavy-duty freezer bags. Make sure to remove as much air as possible to maintain freshness.
• Label the containers or bags with the date of storage. This helps keep track of how long the fried rice has been stored.
• Store the Nasi Goreng Belacan in the refrigerator if you plan to consume it within 3-4 days. For longer storage, place it in the freezer where it can last up to 3 months.
• When ready to reheat, if frozen, thaw the fried rice in the refrigerator overnight. This ensures even reheating.
• Reheat the Nasi Goreng Belacan in a wok or skillet over medium heat. Add a splash of water or broth to prevent drying out, and stir frequently until heated through.
• Alternatively, you can reheat in the microwave. Place the fried rice in a microwave-safe dish, cover with a damp paper towel, and heat in 1-minute intervals, stirring in between, until hot.
• For best results, avoid reheating more than once. Repeated reheating can degrade the texture and flavor of the Nasi Goreng Belacan.
• If you notice any off smells, discoloration, or changes in texture, it’s best to discard the fried rice to ensure food safety.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil or butter to the skillet.
  3. Once the oil is hot, add the leftover Nasi Goreng Belacan.
  4. Stir occasionally to ensure even heating, breaking up any clumps of rice.
  5. Cook for about 5-7 minutes until the rice is heated through and slightly crispy.

• Microwave Method:

  1. Place the leftover Nasi Goreng Belacan in a microwave-safe dish.
  2. Add a splash of water or broth to keep the rice moist.
  3. Cover the dish with a microwave-safe lid or damp paper towel.
  4. Microwave on high for 1-2 minutes, then stir.
  5. Continue microwaving in 30-second intervals, stirring in between, until the rice is heated through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the leftover Nasi Goreng Belacan in an even layer in a baking dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for about 15-20 minutes, stirring halfway through, until the rice is thoroughly heated.

• Steaming Method:

  1. Place the leftover Nasi Goreng Belacan in a heatproof bowl.
  2. Set up a steamer and bring the water to a boil.
  3. Place the bowl in the steamer and cover.
  4. Steam for about 5-10 minutes, or until the rice is heated through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Spread the leftover Nasi Goreng Belacan in a thin layer in the air fryer basket.
  3. Air fry for about 5-7 minutes, shaking the basket halfway through, until the rice is hot and slightly crispy.

• Wok: A versatile round-bottomed cooking vessel, perfect for stir-frying ingredients quickly and evenly.

• Spatula: Essential for stirring and mixing ingredients in the wok without scratching its surface.

• Knife: Used for chopping and mincing garlic and green onions.

• Cutting board: Provides a safe and clean surface for chopping vegetables and other ingredients.

• Measuring spoons: Ensures accurate measurement of ingredients like shrimp paste, soy sauce, and chili paste.

• Mixing bowl: Handy for beating the eggs before adding them to the wok.

• Rice cooker: Convenient for cooking the rice beforehand, ensuring it's perfectly cooked and ready for frying.

• Serving spoon: Ideal for serving the finished Nasi Goreng Belacan hot from the wok.

Prep ingredients ahead: Chop garlic, green onions, and mixed vegetables in advance to save time during cooking.

Use leftover rice: Day-old cooked rice works best for fried rice, saving you from cooking fresh rice.

Ready-made chili paste: Use store-bought chili paste to cut down on preparation time.

One-pan method: Cook everything in one wok to minimize cleanup and streamline the process.

Quick egg scramble: Scramble the eggs directly in the wok to save an extra step and dish.