Ingredients and Weight:
- Jasmine rice, cooked and cooled: 2 cups (400g)
- Chicken breast, cooked and shredded: 1 pound (450g)
- Shrimp, peeled and deveined: 12 ounces (340g)
- Eggs, beaten: 2 large
- Carrots, diced: 1/2 cup (60g)
- Peas, frozen: 1/2 cup (60g)
- Onions, chopped: 1 large (120g)
- Garlic, minced: 2 cloves (6g)
- Ginger, minced: 1 tablespoon (5g)
- Kecap manis (Indonesian sweet soy sauce): 1/4 cup (60ml)
- Soy sauce: 1/4 cup (60ml)
- Sriracha, to taste: 1-2 teaspoons (5-10ml)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Heat a large skillet or wok over medium-high heat.
- Add the eggs and spread them out in a thin layer. Cook until set, then break them up into small pieces.
- Add the carrots, peas, onions, garlic, and ginger to the skillet. Stir-fry until softened, about 5 minutes.
- Add the chicken, shrimp, and cooked rice to the skillet. Stir-fry until the chicken and shrimp are heated through and the rice is slightly browned.
- Stir in the kecap manis, soy sauce, and sriracha. Taste and adjust seasonings as needed.
- Garnish with chopped green onions and serve warm with a lime wedge.
Nutritional Information:
- Serving size: 1 cup
- Calories: 350
- Fat: 10g
- Carbohydrates: 50g
- Protein: 25g
Dish Characteristics:
- Savory and slightly spicy
- Loaded with tender chicken, shrimp, and vegetables
- Fragrant and umami-rich
- Versatile and customizable
User Comments:
- "This is the best fried rice I've ever had! The flavors are so unique and satisfying."
- "I love the addition of shrimp, it elevates the dish to a whole new level."
- "I made this with brown rice and it was equally delicious. Highly recommended!"
Special Precautions and Tips:
- Adjust the spice level with Sriracha to your preference.
- If you don't have kecap manis, you can substitute a mixture of soy sauce and brown sugar.
- Use cold, cooked rice for best results. This will prevent the rice from becoming mushy.
- Add your favorite vegetables, such as bell peppers, broccoli, or corn, to customize the dish.
