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Categories:Viewed: 27 - Published at: 8 years ago
Ingredients
- coarse salt
- 1 12 cups basmati rice
- 2 teaspoons vegetable oil
- 2 large eggs, lightly beaten
- 1 lb shrimp, peeled, deveined, coarsely chopped
- 2 carrots, thinly sliced on the diagonal
- 2 scallions, sliced on the diagonal, white and green parts separated
- 1 garlic clove, minced
- 1 tablespoon minced ginger (peeled)
- 14 cup soy sauce
- 14 cup fresh lime juice (2 limes)
Method
- In a medium saucepan, bring 8 cups salted water to a boil.
- Add rice, and boil until tender, 12 to 14 minutes.
- Using a fine-mesh sieve, drain and immediately rinse with cold water to stop the cooking.
- Set aside.
- While rice is cooking, heat 1 teaspoon oil in a large non-stick skillet over medium.
- Add eggs; cook until set, 1 to 2 minutes.
- Transfer eggs to a cutting board (reserve skillet).
- Cool eggs, then cut into 2-by-1/4 inch strips.
- In reserved skillet, heat remaining teaspoon oil over medium.
- Add shrimp, carrots, scallion whites, garlic and ginger.
- Cook, tossing frequently, until shrimp are opaque and carrots are crisp-tender, 3 to 5 minutes.
- Add eggs, soy sauce, lime juice, and cooked rice.
- Cook, tossing, to heat rice through, about 1 minute.
- Serve garnished with scallion greens.
