Prep the Chicken (if using):
Prep the Rice:
Heat oil in a large skillet or wok over high heat. Add the onion, garlic, and red chili, cook for 1 minute.
Add the shrimp paste and turmeric powder, stir fry for 30 seconds.
Now, add the rice, light soy sauce, Kecap Manis (or dark soy sauce). Stir constantly for about 2 minutes until the sauce mix with rice thoroughly and the rice grains start to caramelize.
Add the cooked shrimp or chicken (or any leftover meat) and toss until well combined. Turn off the heat.
Toss the spring onions and divide the rice among serving plates.
1.) Sambal Oelek is a spicy paste made from fresh red chilies. You can find this at your local Asian store.
2.) Kecap Manis is a sweetened aromatic soy sauce, originating in Indonesia, which has a darker color and has a syrupy consistency. You can find this at the Asian market.
3.) Shrimp Paste - is made from dried and fermented shrimp (sometimes mixed with fish). It's briny, the umami-dense flavor is deeply ingrained in many Asian dishes. Usually found on a shelf of any Asian market.
Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
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