Vietnam - Fried Rice with Sausage, Shrimp and Crab (Com Chien Thap Cam)

Fried Rice with Sausage, Shrimp and Crab 

(Com Chien Thap Cam)

Ingredients

-       1 2/3 cups long-grain white rice

-       6 dried Chinese mushrooms

-       2 Chinese sausages

-       1/4 pound raw shrimp

-       1/4 cup vegetable oil -- plus 1 tablespoon

-       1 medium onion

-       1 tablespoon fish sauce

-       1/2 pound crab meat

-       2 eggs

-       2 large scallions

-       Asian Mushroom= caps, dried, 1 to 1-1/2 inches in diameter

-       Chinese Sausage= sweet, mild, cured, pork. About 6" long sold in pairs.

-       Shrimp size= 21 to 25 shrimp per pound.

-       Fish Sauce= nam pla. Use Vietnamese or Thai fish sauce.

-       Crab meat= fresh, frozen, canned. Rinse and sort to discard shell, cartilage.

Directions

Day before

-       Prepare rice.

-       Bring 6 quarts of unsalted water to a boil over high heat in a large, heavy pot.

-       Stirring constantly, slowly pour in the rice in a thin stream.

-       Reduce the heat to moderate and let the rice boil uncovered for about 15 minutes, or until the grains are somewhat tender but are still slightly firm to the bite.

-       Drain the rice in a large sieve, fluffing it with a fork.

-       Transfer rice to a large bowl and set it aside to cool to room temperature.

-       Cover the bowl tightly and refrigerate overnight or for at least 12 hours.

Day of

-       Place MUSHROOMS in a small bowl containing 1 1/2 cups hot water.

-       Soak for at least 30 minutes until soft. Remove mushrooms.

-       Discard water.

-       Rinse mushrooms of any remaining grit and cut off and discard any stems. Slice each cap crosswise into 1/2-inch strips.

-       Cut ONION in half lengthwise and slice lengthwise into 1/4 inch strips.

-       Wash and trim SCALLIONS, keeping most of the green tops.

-       Cut scallions into 1-inch pieces and slice pieces lengthwise into 1/4-inch side strips.

-       Shell the SHRIMP. Devein.

-       Chop into 1/4 inch bits and set aside.

-       Cut SAUSAGE into 1-1/8 inch slices.

-       Fry the sausages in a wok over moderate heat, stirring constantly for about 2 minutes, or until the slices are delicately browned on both sides and the edges are crisp.

-       Drain on absorbent paper.

-       Heat 1/4 cup oil in wok.

-       Drop in the ONIONS and stirring constantly, cook for 2 to 3 minutes, or until they are soft.

-       Regulate heat to prevent browning.

-       Add MUSHROOMS, then the chilled rice and stirring constantly with a fork, cook for about 3 minutes, or until the rice ie heated through.

-       Stir in the FISH SAUCE.

-       Push the rice to the edge of the wok to make a well in the center.

-       Pour in the remaining oil and drop the SHRIMP into it. Without stirring rice, cook the shrimp, for about 2 minutes, turning as they become firm and pink.

-       Mix the shrimp into the rice and still stirring, cook over moderate heat for 5 minutes.

-       Do not let the rice brown.

-       Stir in the CRAB meat and the SAUSAGE and cook for 2 minutes.

-       Break EGGS, one at a time, stirring well after each addition.

-       Mix in the SCALLIONS and taste for seasoning; add salt or more fish sauce if rice seems too bland.

-       Serve the fried rice mounded on a large heated platter or bowl.