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Spicy and flavorful, this easy dish provides a delicious change from Nasi Goreng or Chinese Fried Rice. Try to use Vietnamese fish sauce (Nuoc Mam), which is more pungent than other Southeast Asian fish sauces. Preparation time does not include the time needed to dry the rice overnight.
- 4 cups cooked long-grain rice (1 1/3 cups raw)
- 1⁄2 cup dried shrimp
- 4 teaspoons peanut oil
- 1 large onion, sliced
- 2 cloves garlic, crushed
- 1⁄4 cup unsalted dry roasted peanuts
- 4 teaspoons finely chopped fresh lemongrass
- 2 teaspoons ground turmeric
- 1 small fresh red chili pepper, finely chopped
- 4 teaspoons vietnamese fish sauce
- 4 teaspoons chopped fresh cilantro
- 1⁄2 teaspoon ground black pepper
- Allow the rice to completely dry out before beginning this dish.
- The easiest way to do this is to spread the rice evenly in a shallow dish, or on a tray, and leave uncovered in the refrigerator overnight.
- The next day, place the shrimp in a heatproof bowl, cover with boiling water and allow to stand 30 minutes, or until soft, before draining.
- In a large wok, heat the groundnut oil and stir-fry the onion, garlic, peanuts, lemon grass and turmeric, until fragrant.
- Add the rice, shrimp and all the remaining ingredients and stir-fry until piping hot.
- Serve immediately.