- 4
Ingredients
- Herb Salad
- Small romaine heart, 1 (thinly sliced crosswise)
- Small carrots, 3 (peeled, halved lengthwise and thinly sliced crosswise)
- Celery stalk, 1 (halved lengthwise and thinly sliced on a bias) plus 2 tablespoons celery leaves (roughly chopped)
- Scallions, 2 (trimmed and thinly sliced on a bias)
- Small red bell pepper, 1/2 (thinly sliced lengthwise)
- English cucumber, 1/4 (peeled, sliced into 1-inch segments, sliced lengthwise into thin planks and then stacked and sliced lengthwise into matchsticks)
- Cilantro leaves, 1/2 cup (roughly chopped)
- Flat-leaf parsley leaves, 1/2 cup (roughly chopped)
- Mint leaves, 5 (roughly chopped)
- Limes, 1 (halved)
- Kosher salt
- Freshly ground black pepper
- Canola or olive oil, 1 1/2 tablespoons
- Fried Rice
- Large eggs, 3
- Kosher salt, 1 teaspoon plus a pinch and extra if needed
- Sesame oil (not toasted), 2 teaspoons
- Canola oil, 1 tablespoon
- Medium yellow onion, 1/2 (finely chopped)
- Jalapeño, 1 (halved, seeded and finely chopped)
- Garlic cloves, 4 (finely chopped)
- Fresh ginger, 1 1/2 inches (skin scraped away with the edge of a spoon, ginger finely chopped)
- Scallion, 1 (light green and white part only, finely chopped)
- Jumbo shrimp, 1/2 pound (peeled and deveined)
- Cooked long-grain white rice (such as jasmine), 2 1/2 cups
- Fresh or frozen and thawed petit peas, 2 cups
- Soy sauce, 2 tablespoons
- Rice vinegar, 1 teaspoon
- Freshly ground black pepper
- Lime, 1 (sliced into wedges)
Preparation
Step 1
1. Make the herb salad: In a large bowl, toss together the:
Sliced romaine heart
Sliced carrots
Sliced celery and chopped celery leaves
Sliced scallions
Sliced red bell pepper
Cucumber matchsticks
Chopped cilantro
Chopped parsley
Chopped mint
Squeeze over the salad the:
Juice from the lime halves
Season with:
Kosher salt
Freshly ground black pepper
Extra-virgin olive oil
Toss to combine. Cover the bowl with plastic wrap and refrigerate.
2. Make the fried rice: In a medium bowl, whisk together the:
Large eggs
1 teaspoon kosher salt
Whisk until frothy, about 30 seconds. Heat a wok or large nonstick skillet over high heat until nearly smoking, 1 to 2 minutes. Add the:
Sesame oil
Pour in the beaten eggs and use the heat-safe spatula to move the eggs around the pan until they begin to set, about 15 seconds. Continue to cook until the eggs are scrambled to your liking, about 1 minute longer for a medium-firm set. Turn the eggs out into a medium bowl.
3. Return the wok to high heat until almost smoking, 1 to 2 minutes. Add the:
Canola oil
Chopped onion
Cook, stirring often, until the onion softens, about 1 minute. Stir in the:
Chopped jalapeño
Chopped garlic
Chopped ginger
Chopped scallion
Pinch of kosher salt
Cook until fragrant, 30 seconds to 1 minute. Stir in the:
Peeled and deveined shrimp
Stir often until the shrimp start to curl, about 1 minute. Stir in the:
Cooked long-grain white rice
Petit peas
Soy sauce
Rice vinegar
Scrambled eggs
Cook, stirring, until the rice and peas are warmed through, about 8 minutes. Taste and season with:
Kosher salt
Freshly ground black pepper
Turn out onto a platter, top with the herb salad and serve with the:
Lime wedges