Ingredients
Coarse salt
1 1/2 cups white basmati or other long-grain white rice
2 teaspoons vegetable oil
2 large eggs, lightly beaten
1 pound shrimp, peeled, deveined, and 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 fresh ginger (from a peeled 1-inch piece)
1/4 cup soy sauce
1/4 cup fresh lime juice (from 2 limes)
Preparation
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.
While rice is cooking, heat 1 teaspoon oil in a large nonstick 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.
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.
