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Indonesian shrimp fried rice
Fried rice combined with succulent shrimp, tender vegetables, Indonesian seasonings, and a hint of lime and cilantro.

2 tablespoons kecap manis (Indonesian sweet soy sauce)

3 tablespoons soy sauce

½ teaspoon dried chili flakes
½ teaspoon shrimp paste (trassi) dissolved in 1 tablespoon of hot water (or 1 tablespoon fish sauce)
3 tablespoons peanut or canola oil
12 large uncooked shrimp (prawns) - peeled and deveined
1 carrot—finely diced
1 onion—finely diced
2 cloves garlic—finely chopped
3 cups cold cooked long-grain rice
1½ cups bean sprouts
1 tablespoon lime juice

1 tablespoon finely chopped fresh cilantro (fresh coriander)


MIX together the kecap manis, soy sauce, chili flakes and dissolved shrimp paste in a small bowl. HEAT a wok or large skillet over a high temperature then add 1 tablespoon of the oil. ADD the shrimp and stir-fry for 2 minutes. REMOVE the shrimp from the wok and set aside on a plate. HEAT the remaining 2 tablespoons of oil, add the carrot and onion and stir-fry for 3 minutes. ADD the garlic and stir-fry for a minute. ADD the rice, bean sprouts and sauce mixture and stir-fry for 3 minutes, tossing to separate the grains and combine well. ADD the cooked shrimp, lime juice and cilantro and toss to mix and heat through.



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