Kooking with Ken

Indonesian Frie Rice

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Indonesian Frie Rice

2 cups rice, uncooked
3 1/2 cups chicken broth
1/2 cup oil
2 cups chopped onions
3 minced garlic cloves
2 cups julienne-cut cooked chicken
1 1/2 cups diced ham
1 cup cooked diced shrimp
1/2 teaspoon ground cumin
1/2 teaspoon dried ground chili peppers
1 teaspoon ground coriander
2 tablespoons ground cashew nuts
4 tablespoons peanut-butter

  1. Wash the rice under cold running water for several minutes; drain.
  2. Combine the rice and broth in a saucepan; cover, bring to a boil and cook over low heat 20 minutes.
  3. Spread on a flat surface to cool and dry. If possible, refrigerate for 2 hours.
  4. Heat the oil in a deep skillet; sauté the onions and garlic 10 minutes.
  5. Stir in the rice; sauté until browned, stirring frequently.
  6. Mix in the chicken, ham, shrimp, cumin, chili peppers, coriander, cashew nuts, and peanut butter.
  7. Cook over low heat 10 minutes, stirring occasionally.

Serves 6-8.

This page last updated: Sunday, 01-Sep-2013 23:53:41 EDT
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This web site started because of my enjoyment in cooking and desire to share simple recipes. This web site is for your benefit and I make no profit on it. After 7 years of trying to cover the costs with donations, I reluctantly introduced advertising in 2013 as a way to finance this site, but it doesn't cover all the costs. A non-tax deductible donation to help cover the cost of operating this web site may be made to Kesign Design Consulting through PayPal ...



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