Ingredients:
4 cups cooked long-grain rice ( 1 1/3 cups raw)
1/2 cup dried shrimp
4 teaspoons peanut oil
1 large onions, 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 peppers, finely chopped
4 teaspoons vietnamese fish sauce
4 teaspoons chopped fresh cilantro
1/2 teaspoon ground black pepper
Directions:
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.
Servings: 4-6
Time preparation: 30 min.
Time total: 40 min.