Adapted from the New York Times
- 2 tablespoons canola oil
- 8 medium or large shrimp about 6 ounces, peeled, deveined and chopped
- 1 carrot, julienned
- 6 cups cooked ruby red jasmine rice, red Bhutanese or regular jasmine rice
- 2 Tb. green part of scallion, if tolerated
- 2 tablespoons Thai or Vietnamese fish sauce
- 2 to 4 tablespoons chopped cilantro
FOR THE GARNISH
- Chopped cilantro
- Thinly sliced cucumber
- Lime wedges
Heat a large wok over medium-high heat until a drop of water evaporates upon contact. Add the oil, tilt to spread across the pan, and add the carrot and shrimp. Stir-fry until the shrimp is pink and opaque, about two minutes.
Add the rice. Stir-fry for about two minutes by scooping the rice up, then pressing it into the pan and scooping it up again. The rice should have a seared taste. Add the scallions and fish sauce, stir together for a half-minute to a minute and transfer to a platter. Sprinkle the cilantro over the top, and serve, passing the garnishes of your choice. Diners should squeeze lime juice onto their rice as they eat.