Try this Joyces Indonesian Fried Rice recipe, or contribute your own.
Suggest a better descriptionCOVER 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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Serving Size: 1 Serving (533g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 625 | ||
Calories from Fat: 94 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.5g | 14 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 5.6g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 29mg | 9 % | |
Sodium 935mg | 32 % | |
Potassium 532.9mg | 14 % | |
Total Carbohydrate 106.9g | 31 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 105.2g | ||
Protein 23.5g | 34 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 625
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