Gluten-Free Kampung Fried Rice
Discover the bold and satisfying flavors of Gluten-Free Kampung Fried Rice, a vibrant twist on the traditional Indonesian classic. Packed with aromatic garlic, shallots, and fiery bird’s eye chili, this dish features tender chicken breast, succulent shrimp, and perfectly scrambled eggs mixed into fluffy jasmine rice. The secret lies in gluten-free soy sauce and kecap manis, which coat every grain with an irresistible blend of salty and sweet. Fresh, crunchy carrots and fragrant spring onions round out this balanced meal, while optional cucumber, tomato slices, and a splash of lime brighten each bite. Ready in just 35 minutes, this wholesome, gluten-free recipe is ideal for weekday dinners or a crowd-pleasing side dish that celebrates authentic kampung-style cooking.
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Recipe Information
Ingredients
- 400 grams Cooked jasmine rice
- 200 grams Chicken breast
- 100 grams Shrimp, peeled and deveined
- 3 tablespoons Gluten-free soy sauce
- 2 cloves Garlic, minced
- 2 Shallots, sliced
- 2 Bird's eye chili, chopped
- 3 tablespoons Oil for cooking
- 1 tablespoon Kecap manis (sweet soy sauce)
- 2 Eggs
- 2 stalks Spring onions, chopped
- 1 Carrot, diced
- 0.5 teaspoon Salt
- 0.5 teaspoon White pepper
- optional Cucumber slices, for serving
- optional Tomato slices, for serving
- optional Lime wedges, for serving
Instructions
Prepare all ingredients by mincing the garlic, slicing the shallots, chopping the spring onions, and dicing the carrot.
Cut the chicken breast into small, bite-sized pieces.
Heat 2 tablespoons of oil in a large pan or wok over medium high heat. Crack the eggs into the pan, scramble them gently until cooked, and then set them aside.
In the same pan, add the remaining 1 tablespoon of oil. Add the garlic, shallots, and bird's eye chili. Stir fry until fragrant.
Add the chicken pieces and cook until browned and cooked through.
Add the shrimp and stir fry until they turn pink and are cooked through.
Stir in the carrot and cook for an additional 2 minutes until it begins to soften.
Add the cooked rice to the pan and mix thoroughly with the other ingredients.
Pour in the gluten-free soy sauce and kecap manis. Stir well to ensure all rice grains are coated evenly.
Return the scrambled eggs to the pan, mixing them into the fried rice along with the spring onions. Season with salt and white pepper.
Stir fry everything together for about 2-3 minutes to combine flavors evenly.
Serve the fried rice on plates, garnishing with cucumber and tomato slices. Squeeze lime juice over the top if desired.
Nutrition Facts
Calories |
1702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.4 g | 79% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 739 mg | 246% | |
| Sodium | 5482 mg | 238% | |
| Total Carbohydrate | 179.3 g | 65% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 31.7 g | ||
| Protein | 114.7 g | 229% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 335 mg | 26% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2611 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
