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Vietnamese   -   Fried Rice With Shrimp And Crab (Com Chien Thap Cam)   adapted from The Classic Cuisine of Vietnam by Ngo and Zimmerman

  • 1/4 Cup Olive Oil
  • 2 Medium Shallots -- finely chopped
  • 1/2 Pound Small Shrimp
  • Salt And Pepper -- to taste
  • 4 Ounces Crabmeat -- finely chopped
  • 2 Medium Eggs -- beaten
  • 2 Cloves Garlic -- finely chopped
  • 4 Cups Cooked Rice -- cold
  • 2 Large Scallion -- finely chopped
Directions Heat 2 teaspoon of oil in pan, fry half of the shallots with the shrimp, pepper and salt. Fry 3 minutes and remove from pan. Add remaining shallots, 2 teaspoons of oil and crab. Fry 3 minutes and remove. Add 2 teaspoons of oil to pan and add eggs and fry 2 minutes, stirring constantly. Remove. Heat remaining oil in pan, fry garlic and stir until lightly browned. Add rice and cook for 7 minutes. Add scallion, stir for 3 minutes more and return the egg, crab and shrimp to the pan. Mix well and simmer for 5 minutes. Serve hot.
Serves 6
Time to Make 0:00

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