Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 c Cooked rice 4 tb Vegatable oil
1 tb Dried shrimp 2 Scallions, sliced
1 tb Toasted sesame seeds 1 sm Onion
1 Stalk fresh lemon grass 2 tb Broth or water
2 Shallots, sliced 2 tb Nuoc mam (fish sauce)
2 Garlic cloves, minced -Freshly ground black
2 ts Sugar -pepper
2 Fresh chilies -Coriander sprigs

Rub the cold rice with wet hands to separate the grains. Set aside.
Soak the dried shrimp in hot water for 30 minutes. Drain. Remove
outer leaves from lemon grass, trim, and mince. Grind together the
shrimp, lemon grass, shallots, garlic, sugar and chilies. Heat 2
tablespoons of oil in a wok or skillet. Add the scallions and
stir-fry for 1 minute. Add the lemon grass and dried shrimp mixture
and stir-fry for 5 minutes over high heat. Remove to a dish. Pour
the remaining 2 tablespoons oil into the wok. Add the onion and
stir-fry until translucent. Add the rice and stir-fry for 5 minutes.
Stir in the broth, fish sauce and black pepper to taste. Add the
lemon grass and shrimp mixture and the toasted sesame seeds. Stir to
combine well. Transfer to heated platter. Sprinkle with additional
black pepper and garnish with the corinader springs. Serve with Nuoc
Cham (Lime sauce).

Source: Lost
Cooking Gourmet Echos 6/94
Submitted By JOELL ABBOTT On 10-24-94

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