Malaysian Fried Rice With Shrimp and Belacan Recipe

Malaysian Fried Rice With Shrimp or Belacan Recipe

The Spruce / Abbey Littlejohn

Prep: 20 mins
Cook: 10 mins
Total: 30 mins
Servings: 2 to 4 servings
Nutrition Facts (per serving)
215 Calories
16g Fat
13g Carbs
6g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 2 to 4
Amount per serving
Calories 215
% Daily Value*
Total Fat 16g 20%
Saturated Fat 1g 7%
Cholesterol 76mg 25%
Sodium 637mg 28%
Total Carbohydrate 13g 5%
Dietary Fiber 1g 2%
Total Sugars 1g
Protein 6g
Vitamin C 2mg 8%
Calcium 31mg 2%
Iron 1mg 5%
Potassium 78mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Belacan fried rice is one of the simplest fried rice recipes that you can find. How good it is (how complex the flavors are) depends largely on the quality of the shrimp paste used. 

As with any fried rice dish, it is best to use day-old rice which has dried out a bit. If the rice is still wet, the fried rice will turn out soggy no matter how long you stir-fry it. Long-grain rice is ideal for fried rice.

The string beans can be substituted with celery or French beans—in fact, any crunchy, non-leafy vegetable will do just as well.

"This wonderful fried rice came together very quickly. It was extremely flavorful, and I loved the combination of dried shrimp and belacan. I served this as a side dish but could easily have had this as a main instead. I’ll definitely make this again and top it with lots of thinly sliced scallions." —Diana Andrews

Malaysian Fried Rice with Shrimp or Belacan Recipe/Tester Image
A Note From Our Recipe Tester


  • 1/2 cup dried shrimp

  • 1/4 cup cooking oil

  • 1/2 cup diced string beans

  • 1 tablespoon belacan, or dried shrimp paste

  • 4 cooked rice, day-old

  • 1 large egg, lightly beaten

  • Salt, to taste

Steps to Make It

  1. Gather the ingredients.

    Malaysian Fried Rice With Shrimp or Belacan Recipe ingredients

    The Spruce / Abbey Littlejohn

  2. Place the dried shrimp in a shallow bowl. Pour in just enough water to cover. Leave to soak for 20 to 30 minutes or until fully rehydrated.

    shrimp in a bowl with water

    The Spruce / Abbey Littlejohn

  3. Drain and set aside.

    drained shrimp in a colander

    The Spruce / Abbey Littlejohn

  4. In a wok or frying pan, heat 1 tablespoonful of cooking oil. Stir-fry the diced string beans over high heat for a minute or two, just until a bit underdone. Scoop out and set aside.

    diced string beans in a wok

    The Spruce / Abbey Littlejohn

  5. Crumble or chop the belacan as finely as you can.

    chop the belacan

    The Spruce / Abbey Littlejohn

  6. Pour the remaining 3 tablespoons of cooking oil into the pan. Fry the dried shrimp and the belacan together, stirring continuously.

    Fry the dried shrimp and the belacan together

    The Spruce / Abbey Littlejohn

  7. When the dried shrimp turn crispy and slightly brown, and the belacan smells fragrant, add the rice and partially cooked string beans. Stir-fry for about 2 minutes or until the rice is heated through.

    add rice to the shrimp mixture in the wok

    The Spruce / Abbey Littlejohn

  8. Push the fried rice to the sides of the pan to make a well in the center. Pour in the beaten egg. Stir the egg in a circular motion until set at the bottom but still very wet on top.

    egg frying in the middle of the rice

    The Spruce / Abbey Littlejohn

  9. Incorporate the egg into the rice by stirring in a spiral with the circle getting wider until the egg has been mixed into the rice.

    fried rice cooking in a wok

    The Spruce / Abbey Littlejohn

  10. Turn off the heat. Taste the fried rice. Add salt, if needed. Stir a few more times before serving.

    Malaysian Fried Rice With Shrimp or Belacan Recipe in a wok

    The Spruce / Abbey Littlejohn


  • This fried rice is delicious served with some diced bird's eye chiles in soy sauce and sliced raw cucumbers.

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