Sriracha & Ketjap Manis Fried Rice |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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. Ingredients:
2 tablespoons vegetable oil |
10 large shrimp, peeled, deveined, sliced in half length-wise (21-25 size) |
1 garlic clove, minced |
1 1/4 cups shredded green cabbage |
1/4 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) |
1/2 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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