Sriracha & Ketjap Manis Fried Rice - cooking recipe

Ingredients

2 tablespoons vegetable oil
10 large shrimp, peeled, deveined, sliced in half length-wise (21-25 size)
1 garlic clove, minced
1 1/4 cups shredded green cabbage
1/4 cup shredded carrot
1 cup cooked chicken, shredded (or chopped)
1 egg, lightly beaten
3 cups long grain or 3 cups basmati rice, cooked and cold
2 tablespoons ketjap manis (indonesion sweet soy sauce)
1/2 teaspoon sesame oil
1 tablespoon sriracha sauce (or to taste)

Preparation

In a wok, heat the oil over high heat.
Add the shrimp, garlic and cole slaw mix; stir fry for 2 minutes.
Add the chicken, and cook for an additional 2 minutes or until the shrimp are pink and curled. Push the mixture to one side and pour in the beaten egg. (Note: Searing the shrimp should keep in the juices, but if there is liquid at the bottom of the wok, pour out and add a little more oil and continue with the beaten egg.) Let cook 1 minute or until just set.
Add the rice and stir all together, chopping up the rice clumps and the egg with a wooden spoon. Stir in the ketjap, sesame oil and Sriracha. Stir to combine all ingredients. Serve hot.