Malaysian / Singaporean · dinner
Nasi Goreng Belacan A fragrant fried rice built on a paste of shallots, garlic, chilies and toasted shrimp paste (belacan), finished with sweet soy and topped with a fried egg. Day-old rice is the key to fluffy, separate grains.
total 30 min
prep 15 min
cook 15 min
servings 4 Keep this recipe Add a copy of Nasi Goreng Belacan to your Saucepan library.
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Back to 4 servings rice 4 cups cold cooked long-grain or jasmine rice, chilled overnight; day-old works best spice paste 5 shallots, small, roughly chopped 3 garlic cloves, peeled 2 red finger chilies, stemmed 2 bird's eye chilies (cili padi), more for extra heat 1 tsp belacan (shrimp paste), toasted in a dry pan rice 2 tbsp vegetable oil, canola or peanut also work 2 tbsp kecap manis (Indonesian sweet soy sauce), plus more for drizzling 1 tbsp light soy sauce salt, to taste ground white pepper, to taste to serve 4 large eggs, fried sunny-side up sliced cucumber and tomato, optional fried shallots, optional, for crunch
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1 Step 1: Toast the belacan in a dry pan for about 30 seconds until fragrant, then pound it in a mortar with the shallots, garlic and chilies into a slightly coarse paste. A small food processor works too, but do not over-process it into a watery purée.2 Step 2: Break up any clumps in the cold rice by hand so each grain is separate.3 Step 3: Heat the oil in a wok or large skillet over high heat until shimmering. Fry the eggs sunny-side up in a little of the oil until the edges are crisp and the yolks stay runny, then set them aside. Wipe the wok clean if needed.4 Step 4: Return the wok to high heat, add the spice paste and stir-fry 2 to 3 minutes until fragrant, the oil separates from it and it darkens slightly. Lower the heat if it begins to scorch.5 Step 5: Add the cold rice and stir vigorously to coat every grain with the paste.6 Step 6: Pour in the kecap manis and light soy sauce and stir-fry on high 3 to 4 minutes until the rice is evenly colored and hot all the way through. Season with salt and white pepper to taste.7 Step 7: Divide the rice among four plates, top each with a fried egg, and garnish with cucumber, tomato and fried shallots if using. Serve hot, with extra kecap manis for drizzling.getsaucepan.com/r/bb89dee0-e5c9-51a7-808e-6573cd8c4162
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