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Indonesian Fried Rice

  • 4servings
  • 30minutes
  • 1202calories

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Source: recipeland.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C
MineralsCopper, Natrium, Fluorine, Chromium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 chunk tamarind pulp 1-inch

  2. 1/2 cup shallots chopped

  3. 1 1/2 tablespoons garlic chopped

  4. 2 each serrano chiles chopped, red

  5. 1 teaspoon shrimp paste , optional, or: anchovy paste

  6. 1/2 teaspoon turmeric

  7. 1 teaspoon salt to taste

  8. 3 tablespoons vegetable oil (or more if needed)

  9. 6 ounces shrimp shelled and deveined

  10. 1/2 cup sweet red bell pepper diced

  11. 1/2 cup green peas

  12. 1 cup cabbage chopped, purple

  13. 6 cups long grain rice white, cooked, (cold)

  14. 2 tablespoons kecap (ketjap) manis or: dark soy sauce

  15. 1 tablespoon soy sauce, light

  16. 3 each scallions, spring or green onions thinly sliced

  17. 1/2 cup chicken cooked, diced

  18. 1/2 cup ground pork or ham

  19. Garnishes

  20. 1 x cilantro leaves fresh

  21. 1/2 each english cucumber thinly sliced*

Instructions Jump to Ingredients ↑

  1. COVER TAMARIND PULP with 1/2 cup of boiling water. With the back of a fork, mash the fibers and seeds. When dissolved, strain, and reserve 1/3 cup of tamarind water.

  2. In a food processor or mortar, process or pound the shallots, garlic, chiles, shrimp paste, turmeric and salt into as smooth a paste as possible.

  3. Set a wok or skillet over medium-high heat. When hot, add the oil and spice paste; gently brown.

  4. Turn heat to high and add the shrimp; stir-fry until they turn bright orange, about 30 seconds.

  5. Remove and set aside. Add bell peppers, peas and cabbage; stir-fry until vegetables are cooked but still crisp, about 1 1/2 minutes.

  6. Add rice; stir-fry together, breaking up the lumps of rice.

  7. When the rice grains are separated, add tamarind water, ketjap manis, light soy sauce, green onions, chicken, barbecued pork and reserved shrimp; mix together.

  8. Check for seasonings. Transfer to a serving plate, garnish with coriander and arrange the cucumbers around the edge.

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