Nasi Goreng Udang Kering Recipe (Dried Shrimp Fried Rice)

Cooked rice: Preferably day-old, as it has a firmer texture that works well for frying.

Dried shrimp: Soaked and drained to rehydrate and enhance their flavor.

Soy sauce: Adds a savory depth to the dish.

Garlic: Minced to release its aromatic qualities.

Vegetable oil: Used for stir-frying the ingredients.

Eggs: Beaten and scrambled to add protein and texture.

Salt: To taste, for seasoning.

Pepper: To taste, for a hint of spice.

Green onions: Chopped for a fresh, vibrant garnish.

When preparing day-old cooked rice for Nasi Goreng, make sure to break up any clumps before adding it to the wok. This ensures even cooking and better absorption of flavors. If the rice is too sticky, you can lightly wet your hands to separate the grains. This step is crucial for achieving the perfect texture in your fried rice.

• day-old cooked rice - Substitute with freshly cooked rice: If you don't have day-old rice, you can use freshly cooked rice. Spread it out on a baking sheet to cool and dry out slightly before using.

• dried shrimp - Substitute with fresh shrimp: Fresh shrimp can be used if dried shrimp is unavailable. Chop them finely and sauté until cooked through.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar flavor profile.

• minced garlic - Substitute with garlic powder: Use ¼ teaspoon of garlic powder for each clove of garlic. It provides a similar flavor without the need for fresh garlic.

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

• beaten eggs - Substitute with tofu scramble: For a vegan option, use crumbled tofu seasoned with a pinch of turmeric and black salt to mimic the texture and flavor of eggs.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami flavor to the dish, reducing the need for additional salt.

• pepper - Substitute with white pepper: White pepper has a slightly different flavor but can be used in the same quantity as black pepper.

• green onions - Substitute with chives: Chives have a similar mild onion flavor and can be used as a garnish or mixed into the dish.

• Allow the Nasi Goreng Udang Kering to cool completely before storing. This prevents condensation, which can make the rice soggy.
• Transfer the cooled fried rice into airtight containers or heavy-duty freezer bags. If using bags, squeeze out as much air as possible to prevent freezer burn.
• Label the containers or bags with the date to keep track of freshness.
• Store in the refrigerator for up to 3-4 days. For longer storage, place in the freezer where it can last up to 2 months.
• When ready to reheat, if frozen, thaw the fried rice in the refrigerator overnight.
• Reheat in a wok or large skillet over medium heat. Add a splash of vegetable oil or a bit of water to prevent sticking and to help rehydrate the rice.
• Stir-fry until the fried rice is heated through, making sure to break up any clumps.
• For microwave reheating, 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 thoroughly heated.
• Garnish with fresh chopped green onions before serving to refresh the flavors.

• Stovetop Method:

  1. Heat a non-stick skillet or wok over medium heat.
  2. Add a small amount of vegetable oil to the pan.
  3. Once the oil is hot, add the leftover Nasi Goreng Udang Kering.
  4. Stir-fry for about 5-7 minutes, ensuring the rice is evenly heated.
  5. If the rice seems dry, sprinkle a little water and cover the pan for a minute to steam.

• Microwave Method:

  1. Place the leftover Nasi Goreng Udang Kering in a microwave-safe dish.
  2. Add a few drops of water to keep the rice moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
  4. Microwave on high for 2-3 minutes, stirring halfway through to ensure even heating.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the leftover Nasi Goreng Udang Kering evenly in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the rice from drying out.
  4. Bake for about 15-20 minutes or until the rice is heated through.

• Steaming Method:

  1. Place the leftover Nasi Goreng Udang Kering in a heatproof dish.
  2. Set up a steamer and bring the water to a boil.
  3. Place the dish in the steamer and cover.
  4. Steam for about 10 minutes or until the rice is thoroughly heated.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover Nasi Goreng Udang Kering in an air fryer-safe dish.
  3. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Wok: A large, round-bottomed cooking pot that is ideal for stir-frying ingredients quickly and evenly.

• Spatula: A flat, broad tool used for flipping and stirring ingredients in the wok.

• Knife: Essential for chopping the green onions and mincing the garlic.

• Cutting board: A sturdy surface to safely chop and prepare ingredients.

• Measuring cups: Used to measure out the rice and dried shrimp accurately.

• Measuring spoons: Necessary for measuring the soy sauce, salt, and pepper.

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

• Colander: Handy for draining the soaked dried shrimp.

• Stove: Provides the heat source for cooking the fried rice.

• Serving spoon: Used to serve the finished Nasi Goreng Udang Kering.

Use pre-cooked rice: Day-old cooked rice works best, but you can also use microwaveable rice to save time.

Pre-soak dried shrimp: Soak and drain the dried shrimp ahead of time and store them in the fridge.

Minced garlic in bulk: Mince garlic in bulk and store it in the fridge to save prep time.

Use one-pan method: Cook everything in one wok to reduce cleanup time.

Pre-chop green onions: Chop green onions in advance and store them in an airtight container.