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Joyce's Indonesian Fried Rice

 

33

Yield

4

servings

Prep

10

min

Cook

35

min

Ready

45

min

Trans-fat Free, High Fiber
 

Ingredients

½ cup shallots
chopped
*
1 ½ tablespoons garlic
chopped
2 each serrano chiles
chopped
*
1 teaspoon shrimp paste
*
½ teaspoon turmeric
3 tablespoons vegetable oil
6 ounces shrimp
½ cup sweet red bell peppers
diced
½ 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
½ cup chicken
cooked
½ cup pork
barbecue
*

Directions

COVER TAMARIND PULP with ½ cup of boiling water.

With the back of a fork, mash the fibers and seeds.

When dissolved, strain, and reserve ⅓ 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 1½ 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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 411g (14.5 oz)
Amount per Serving
Calories 120110% of calories from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 97mg 32%
Sodium 287mg 12%
Total Carbohydrate 76g 76%
Dietary Fiber 5g 22%
Sugars g
Protein 70g
Vitamin A 21% Vitamin C 59%
Calcium 12% Iron 79%
* based on a 2,000 calorie diet How is this calculated?

 

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