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Sriracha & Ketjap Manis Fried Rice

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“From the Perfect Pantry. One and one-half cups store-bought cole slaw mix may be substituted for the cabbage and carrot.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 2 tablespoons vegetable oil
  • 10 large shrimp, peeled, deveined, sliced in half length-wise (21-25 size)
  • 1 garlic clove, minced
  • 1 14 cups shredded green cabbage
  • 14 cup shredded carrot
  • 1 cup cooked chicken, shredded (or chopped)
  • 1 egg, lightly beaten
  • 3 cups long grain or 3 cups basmati rice, cooked and cold
  • 2 tablespoons ketjap manis (indonesion sweet soy sauce)
  • 12 teaspoon sesame oil
  • 1 tablespoon sriracha sauce (or to taste)

Directions

  1. In a wok, heat the oil over high heat.
  2. Add the shrimp, garlic and cole slaw mix; stir fry for 2 minutes.
  3. Add the chicken, and cook for an additional 2 minutes or until the shrimp are pink and curled. Push the mixture to one side and pour in the beaten egg. (Note: Searing the shrimp should keep in the juices, but if there is liquid at the bottom of the wok, pour out and add a little more oil and continue with the beaten egg.) Let cook 1 minute or until just set.
  4. Add the rice and stir all together, chopping up the rice clumps and the egg with a wooden spoon. Stir in the ketjap, sesame oil and Sriracha. Stir to combine all ingredients. Serve hot.

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