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Joyce's Indonesian Fried Rice

Joyce's Indonesian Fried Rice is built on Garlic, Vegetable Oil, Red Pepper, Cooked Long Grain White Rice, and Light Soy Sauce. Scale it up or down for the number of people at the table.

Ingredients

• 1 1/2 tbsp
• 3 tbsp
• 1/2 cup
• 6 cup
• 1 tbsp
• 1/2 cup
• 1/2 cup

Method (preview)

1. 1

   COVER TAMARIND PULP with 1/2 cup of boiling water.

2. 2

   With the back of a fork, mash the fibers and seeds.

3. 3

   When dissolved, strain, and reserve 1/3 cup of tamarind water.

4. 4

   Set a wok or skillet over medium-high heat.

5. 5

   When hot, add the oil and spice paste; gently brown.

6. 6

   Turn heat to high and add the shrimp; stir-fry until they turn bright orange, about 30 seconds.

7. 7

   Remove and set aside.

8. 8

   Add bell peppers, peas and cabbage; stir-fry until vegetables are cooked but still crisp, about 1 1/2 minutes.

9. 9

   Add rice; stir-fry together, breaking up the lumps of rice.

10. 10

    When the rice grains are separated, add tamarind water, ketjap manis, light soy sauce, green onions, chicken, barbecued pork and reserved shrimp; mix together.

11. 11

    Check for seasonings.

12. 12

    Transfer to a serving plate, garnish with coriander and arrange the cucumbers around the edge.