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2 cups raw long-grain rice, or 6 cups cold cooked rice
3/4 pound medium shrimp or 1/2 pound chicken breast 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.
Serves 6 as main course.


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