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Ingredients
| 2 | cups | long grain rice | |
| 4 | cups | chicken broth | |
| 1 | tablespoon | vegetable oil | |
| 1 | medium | onion | peeled, chopped |
| 1 | each | celery stalk | |
| 2 | each | garlic cloves | peeled and chopped |
| 1/2 | teaspoon | ginger | grated |
| 2 | each | green bell peppers | |
| 1 | cup | cabbage | shredded |
| 6 | large | shrimp | |
| 1 | cup | chicken | cooked, diced |
Directions
Cook rice in water or chicken stock for about 25 minutes, until slightly underdone.
Refresh under water and pat dry. Can be done in advance, along with the vegetable chopping.
In large saucepan or wok, heat oil and sauté onion until soft, always stirring.
Add celery, garlic, ginger, sambal, curry and kecap manis; sauté 2 minutes.
Add green pepper and cabbage; sauté 3 minutes more.
Add shrimp and chicken, ham, pork or lamb and sauté 2 minutes.
Add rice and continue to sauté until light brown.
Adjust seasoning.
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