- 2 cups raw long-grain rice, or 6 cups cold cooked rice
- 3/4 pound medium shrimp, or 1/2 pound chicken breast meat cut into bite-size pieces
- 1/4 pound snow peas, strings removed
- 2 tablespoons champagne vinegar, or other white wine vinegar
- 1/2 teaspoon salt
- 5 tablespoons safflower, sunflower or canola oil, divided
- 2 tablespoons sesame oil
- 1 teaspoon grated fresh ginger (optional)
- 1 large bunch scallions, including greens, chopped
- 1/2 cup fresh cilantro leaves, chopped
- 1 large red bell pepper, seeded and finely chopped
If using uncooked rice, bring 4 cups salted water to a boil, add rice, reduce heat to a simmer, cover and cook until water has evaporated, 15 to 20 minutes. Meanwhile, if you're using shrimp, simmer it in salted water to cover for 2 minutes, then drain and peel. If you're using chicken, salt and pepper the pieces, then saute in a tablespoon of oil over medium heat, 6 to 8 minutes, until cooked through.
Blanch snow peas in boiling salted water for 1 minute, then rinse in cold water. To make a dressing, whisk together vinegar, salt, 4 tablespoons of safflower, sunflower or canola oil, sesame oil and ginger. Heat the remaining tablespoon oil in a wok or large skillet, preferably nonstick, until very hot. Add scallions and stir until soft, about 1 minute.
Add cooked rice and stir over high heat for 3 to 4 minutes, until rice is lightly coated with oil and mixed with scallion. Remove the rice and spread it on a baking sheet to cool slightly. While rice is still slightly warm, mix it in a large bowl with the dressing, shrimp, snow peas and cilantro. Chill until rice is cool, and then mix in red bell pepper. Refrigerate overnight, and serve cold or at room temperature.