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Best Easy Fried Rice with Shrimp Paste Recipe

Name: Best Easy Fried Rice with Shrimp Paste Recipe
Total time: 30 min
Yield: 230 g
Ingredients: Jasmine rice, day-old, cooked 4 cups; Large eggs 2 pieces; Small shrimp, peeled and deveined 8 oz; Yellow onion, finely chopped 0.5 cup; Scallions, sliced 0.5 cup; Garlic cloves, minced 3 cloves; Vegetable oil 3 tbsp; Shrimp paste (bagoong or belacan) 2 tbsp; Soy sauce 1.5 tbsp; Fish sauce 1 tsp; Black pepper 0.25 tsp

Rice is wok-fried with pungent shrimp paste for an intensely savory, umami-packed flavor. This protein-enhanced Southeast Asian-Chinese family dish is bold and uniquely addictive.

Cook 30 min Difficulty NORMAL 385 kcal

#seafood #umami-rich #asian #protein-enhanced

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Ingredients

Main ingredients

Jasmine rice, day-old, cooked 4 cups
Large eggs 2 pieces
Small shrimp, peeled and deveined 8 oz
Yellow onion, finely chopped 0.5 cup
Scallions, sliced 0.5 cup
Garlic cloves, minced 3 cloves
Vegetable oil 3 tbsp

Seasonings/Sauce

Shrimp paste (bagoong or belacan) 2 tbsp
Soy sauce 1.5 tbsp
Fish sauce 1 tsp
Black pepper 0.25 tsp

Nutrition summary

Carbohydrates 47 g 49%

Protein 13 g 14%

Fat 14 g 37%

Serving size 230g

Cooking steps

1

Heat a large wok or heavy skillet over medium-high heat and add 1.5 tbsp of the oil, swirling to coat the surface evenly.
2

Add the shrimp and cook until pink and just opaque, about 2–3 minutes, then transfer to a plate to avoid overcooking.
3

Reduce heat to medium and add the remaining oil. Add chopped onion and garlic, stir-frying until the onion is translucent and aromatic, 2–3 minutes.
4

Turn heat up to high. Push the aromatics to one side, then crack eggs into the empty space. Scramble quickly, then fold into the onion-garlic mixture as they set.
5

Add the shrimp paste and stir-fry until it melts and coats the mixture, then add rice, breaking up clumps. Stir-fry briskly for 4–5 minutes, ensuring grains are coated and heated through.
6

Pour in soy sauce and fish sauce; toss to distribute evenly while maintaining high heat for slight toasty aroma. Season with black pepper.
7

Return shrimp to the wok, add scallions, and toss for another 1–2 minutes. Taste and adjust seasoning as needed. Serve hot.

Personalized Q&A

Q. What's the key ingredient in this recipe?

Shrimp paste is the defining ingredient in this fried rice, delivering a deeply savory, umami-rich punch unique to Southeast Asian cuisine. It infuses the entire dish with its signature pungent aroma and flavor, setting this recipe apart from typical fried rice varieties.

Q. What is the most important cooking step for perfect texture and flavor?

Stir-frying the rice at high heat after adding the shrimp paste is crucial. This ensures that every grain is coated and picks up a lightly toasted, aromatic flavor. Maintaining high heat also keeps the rice from steaming or becoming mushy, preserving that signature fried rice texture.

Q. How do I avoid overcooking the shrimp and keep them tender?

Cook the shrimp just until they're pink and opaque—about 2–3 minutes—then remove them from the wok before proceeding with the rest of the steps. This method prevents rubbery, overcooked shrimp. Add them back in at the end to rewarm and combine with the rice.

Q. What's the nutritional breakdown per serving?

Each serving (230g) contains about 385 kcal, with 47g carbohydrates (49% of calories), 13g protein (14%), and 14g fat (37%). This offers a satisfying protein lift and robust flavor, balanced by the rice's energy and a moderate fat profile.

Best Easy Fried Rice with Shrimp Paste Recipe

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