Preparation:
In a high-sided nonstick pot or wok, combine the cooked rice, cooked shrimp
or shrimp meat, green onions, chile peppers (if desired) and water. Cook
over high heat, stirring often to mix well and prevent sticking, until all
ingredients are thoroughly heated and most of the water is gone, about 8
minutes.
Turn the heat to high and stir for 1 more minute as the pot gets hotter.
Add the nuoc cham and stir rapidly to mix thoroughly. Continue to cook over
high heat, stirring constantly, until most of the liquid has evaporated,
about 3 minutes. Remove from heat and serve. |
