Recipe - Fried Rice With Sausage Shrimp And Crab Meat

COM CHIEN THAP CAM (Vietnam)
1 2/3 cup Longgrain white rice
6 Dried Chinese
mushrooms
2 Chinese sausages
One fourth pound Raw shrimp
One fourth cup Vegetable oil; plus 1
tablespoon
1 md Onion
1 tablespoon Fish sauce
One half pound Crab meat
2 Eggs
2 lg Scallions

Asian Mushroom= caps, dried, 1 to 1One half 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. 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 One half 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 1/2inch strips. Cut ONION in half
lengthwise and slice lengthwise into One fourth inch strips. Wash and trim
SCALLIONS, keeping most of the green tops. Cut scallions into 1inch
pieces and slice pieces lengthwise into 1/4inch side strips. Shell the
SHRIMP. Devein. Chop into One fourth inch bits and set aside. Cut SAUSAGE into
11/8 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
One fourth 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.

TimeLife (1970) from Pat Hanneman's library (phannema@wizard.ucr.edu)