Joyces Indonesian Fried Rice
Try this Joyces Indonesian Fried Rice recipe, or contribute your own. "Chicken" and "Indonesian" are two of the tags cooks chose for Joyces Indonesian Fried Rice.
Yield: 4 Servings Ready in 1 hours
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|1/2 cGreen peas|
|1/2 cChinese barbecued pork|
|6 ozMed shrimp (41-to-50 per lb)|
|1/2 cDiced red pepper|
|1/2 cDiced cooked chicken|
|1/2 cChopped shallots|
|3 tbVegetable oil|
|1 cShredded purple cabbage|
|1 tbLight soy sauce|
|2 Red serrano chiles; chopped|
|1 1/2 tbGarlic; chopped|
|1 tsSalt or to taste|
|2 tbKetjap manis|
|6 cCooked long-grain white rice|
|Fresh coriander leaves|
|1/2 English cucumber|
|1 1-in chunk tamarind pulp|
|3 Green onions; thinly sliced|
|1 tsShrimp paste (optional)|
Joyces Indonesian Fried Rice Preparation
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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