Joyce's Indonesian Fried Rice

45 minutes Prep: 10 minutes Cook: 35 minutes

1169 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1/2	cup	shallots	chopped
1 1/2	tablespoons	garlic	chopped
2	each	serrano chiles	chopped
1	teaspoon	shrimp paste
1/2	teaspoon	turmeric
3	tablespoons	vegetable oil
6	ounces	shrimp
1/2	cup	sweet red bell pepper	diced
1/2	cup	green peas
1	cup	cabbage	shredded
6	cups	long grain rice
1	tablespoon	soy sauce, light
3	each	scallions, spring or green onions	sliced
1/2	cup	chicken	cooked
1/2	cup	pork	barbecue

Directions

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.

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.

Set a wok or skillet over medium-high heat.

When hot, add the oil and spice paste; gently brown.

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

Remove and set aside.

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

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

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

Check for seasonings.

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

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Nutrition Facts

Serving Size 399g

Amount per Serving

Calories 1169 9% of calories from fat

	% Daily Value*
Total Fat 12.0g	19%
Saturated Fat 2.0g	10%
Trans Fat 0.0g
Cholesterol 82mg	27%
Sodium 273mg	11%
Total Carbohydrate 228.0g	76%
Dietary Fiber 6.0g	22%
Sugars 3.0g
Protein 30.0g	60%