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Shrimp Fried Rice With Coconut And Pickled Onions

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3 cups long-grain rice (19 ounces)

5 cups water

1/2 cup finely shredded fresh or dried unsweetened coconut

1 small onion, cut into 1/2-inch dice

3 tablespoons rice vinegar


2 medium carrots, cut into 1/2-inch dice

1/2 cup plus 2 tablespoons vegetable oil

4 large eggs, beaten

2 large shallots, thinly sliced

1 pound medium shrimp, shelled and deveined

Freshly ground white pepper

4 cups coarsely chopped green cabbage (1/2 small head)

1 teaspoon crushed red pepper

One 10-ounce package frozen peas, thawed

1/4 cup Asian fish sauce

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