Nasi Goreng Puregreen


2 Tbsp canola oil
10 large shrimp (21-25 size), peeled, deveined, sliced in half length-wise
1 garlic clove, minced
1-1/2 cups storebought cole slaw mix (or 1-1/4 cups shredded green cabbage plus 1/4 cup shredded carrot)
1 cup shredded cooked chicken (I used rotisserie chicken from the supermarket)
1 egg, lightly beaten
3 cups cooked long-grain, cold
2 Tbsp soya sauce (kecap manis)
1/2 tsp sesame oil
1 Tbsp Sriracha (or less, to taste)


In a wok, heat the oil over high heat. Add the shrimp, garlic and cole slaw mix, and 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. 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 soya sauce (kecap manis), sesame oil and Sriracha, and stir to combine all ingredients. Serve hot.