Sriracha & Ketjap Manis Fried Rice

"From the Perfect Pantry. One and one-half cups store-bought cole slaw mix may be substituted for the cabbage and carrot."
 
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Ready In:
20mins
Ingredients:
11
Serves:
4
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ingredients

  • 29.58 ml vegetable oil
  • 10 large shrimp, peeled, deveined, sliced in half length-wise (21-25 size)
  • 1 garlic clove, minced
  • 295.73 ml shredded green cabbage
  • 59.14 ml shredded carrot
  • 236.59 ml cooked chicken, shredded (or chopped)
  • 1 egg, lightly beaten
  • 709.77 ml long grain or 709.77 ml basmati rice, cooked and cold
  • 29.58 ml ketjap manis (indonesion sweet soy sauce)
  • 2.46 ml sesame oil
  • 14.79 ml sriracha sauce (or to taste)
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directions

  • In a wok, heat the oil over high heat.
  • Add the shrimp, garlic and cole slaw mix; stir fry for 2 minutes.
  • 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.
  • 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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RECIPE SUBMITTED BY

I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
 
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