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Categories:Viewed: 29 - Published at: 8 years ago
Ingredients
- 1/4 cup water
- 1/4 cup distilled white vinegar
- 1 red bell pepper, seeded and cut into 1-inch matchsticks (1 cup)
- 2 cups long-grain rice
- 1 tablespoon canola or other neutral oil
- 2 scallions, white and green parts, chopped
- 2 cups chopped cooked meat and/or shrimp (pea-sized pieces)
- Salt
- 2 or 3 thin Egg Sheets (page 320), quartered and cut into fine strips
- Fish sauce, light (regular) soy sauce, and/or Maggi Seasoning sauce
Method
- To marinate the bell pepper, in a small bowl, combine the water and vinegar.
- Add the bell pepper and set aside while the rice cooks.
- Following the directions in Long-Grain Rice Basics (page 238), cook the rice so that grains are chewy, firm, and dry.
- You want the grains to mix well with the other ingredients, so the rice must not be too soft or gummy.
- Meanwhile, heat the oil in a large skillet over medium heat.
- Add the scallions and saute for about 15 seconds, or until fragrant and soft.
- Add the meat and continue cooking for a few minutes just to combine the flavors and warm up all the ingredients.
- Season to taste with salt, and then transfer to a large bowl.
- Add the egg strips and set aside.
- To serve, drain the bell pepper and add to the bowl of meat and egg strips.
- Use chopsticks or a fork to fluff the rice and then add it to the bowl and mix all the ingredients together well.
- Transfer the rice to a serving bowl or platter and place on the table.
- Since the rice is lightly seasoned, invite diners to season their own servings with the condiments.
