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Easy Brownies
Mark Bittman
3934 ratings with an average rating of 5 out of 5 stars
3,934
40 minutes
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Cook rice in abundant salted water, as you would pasta, until it’s just done; about 10 to 15 minutes. Drain, rinse in cold water, drain again, then put in a large salad bowl.
Put 2 tablespoons of oil in a wok or a large skillet, preferably nonstick, over medium heat. Add eggs and scramble quickly for first minute or so with a fork almost flat against the bottom of pan; you’re aiming for a thin egg crepe of sorts, one with the smallest curd you can achieve. Cook just until set and remove crepe to a cutting board. Cut into ¼-inch strips and add to bowl.
Raise heat to high, and add remaining oil. When oil is hot, add garlic and shrimp, and cook, stirring occasionally, until shrimp lose their raw gray color; transfer to the bowl with a slotted spoon; add chicken and sauté until just done. Transfer with a slotted spoon; add scallions and half the bean sprouts; cook, stirring occasionally, for 3 minutes. Again transfer with a slotted spoon.
To skillet add fish sauce; chiles; tamarind and sugar, or ketchup and lime juice; and a little water (start with ¼ cup); stir just to combine and deglaze the pan (add a little more water, if necessary), then drizzle warm dressing over salad. Toss, taste, and adjust seasoning, then top with peanuts, cilantro and remaining bean sprouts. Serve with lime wedges on side.
Used mint and chopped celery in place of bean sprouts
Used mint and chopped celery in place of bean sprouts
Pandemic note: I had already-cooked rice and shrimp, no chicken. Used already cooked bright green beans; I never use bean sprouts. Excellent! Great flavors.
Excellent! An extra chili pepper or two would add some heat to make this taste even better.
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