Sriracha & Ketjap Manis Fried Rice

Total Time
20mins
Prep 15 mins
Cook 5 mins

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

Ingredients Nutrition

  • 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)

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.