Sriracha & Ketjap Manis Fried Rice

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“From the Perfect Pantry. One and one-half cups store-bought cole slaw mix may be substituted for the cabbage and carrot.”

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)


  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a