*  Exported from  MasterCook  *
 
               Fried Rice with Sausage, Shrimp and Crab Meat
 
 Recipe By     : Foods of the World: Pacific and SE Asian Cooking
 Serving Size  : 6    Preparation Time :24:00
 Categories    : Vietnamese Menu
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         COM CHIEN THAP CAM (Vietnam)
    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.
 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.
 
 Time-Life (1970) from Pat Hanneman’s library (phannema@wizard.ucr.edu)
 
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