INGREDIENTS

  • coarse salt
  • 1 1/2 cups basmati rice
  • 2 teaspoons vegetable oil
  • 2 large eggs , lightly beaten
  • 1 lb shrimp , peeled, deveined, coarsely chopped
  • 2 carrots , thinly sliced on the diagonal
  • 2 scallions , sliced on the diagonal, white and green parts separated
  • 1 garlic clove , minced
  • 1 tablespoon minced ginger (peeled)
  • 1/4 cup soy sauce
  • 1/4 cup fresh lime juice (2 limes)

DIRECTIONS

  1. In a medium saucepan, bring 8 cups salted water to a boil. Add rice, and boil until tender, 12 to 14 minutes. Using a fine-mesh sieve, drain and immediately rinse with cold water to stop the cooking. Set aside.
  2. While rice is cooking, heat 1 teaspoon oil in a large non-stick skillet over medium. Add eggs; cook until set, 1 to 2 minutes. Transfer eggs to a cutting board (reserve skillet). Cool eggs, then cut into 2-by-1/4 inch strips.
  3. In reserved skillet, heat remaining teaspoon oil over medium. Add shrimp, carrots, scallion whites, garlic and ginger. Cook, tossing frequently, until shrimp are opaque and carrots are crisp-tender, 3 to 5 minutes. Add eggs, soy sauce, lime juice, and cooked rice. Cook, tossing, to heat rice through, about 1 minute. Serve garnished with scallion greens.