Thai-Style Rice Salad

1 1/2 cups rice – Thai red, jasmine, or brown rice
5 tablespoons corn oil in which you’ve steeped some garlic cloves for flavor
2 eggs, lightly beaten
1/4 pound shrimp, peeled and chopped
1/4 pound chicken meat, chopped
4 scallions, green parts only, trimmed and cut into 1-inch lengths
2 tablespoons fish sauce (nam pla), or more, if necessary
1 tablespoon tamarind paste
2 teaspoons sugar
2 chilies, preferably Thai, stemmed, seeded and sliced, optional
1/4 cup chopped peanuts
1/4 cup chopped fresh cilantro
1 lime, cut into wedges.
Salt to taste

Cook rice according to package directions. Put it in a bowl and let it cool.

Put 2 tablespoons of oil in a wok or a large skillet, preferably nonstick, over medium heat. Add eggs and scramble quickly. Remove eggs from the pan.

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, add scallions and cook for another minute.Transfer to bowl. 

To skillet add fish sauce; chilies; tamarind and sugar, and a little water (start with 1/4 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, and cilantro. Serve with lime wedges on side.

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