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1
Heat 1 tablespoon of the oil in a wok or large skillet over medium heat, swirling the oil to coat the wok.
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2
Add the eggs and scramble, breaking the egg into small pieces, just until set.
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3
Remove and set aside.
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4
Raise the heat to high and add the remaining oil.
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5
When hot, add the shrimp, if using, and cook until they turn pink, just a minute or so.
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6
Add the pork, if using, and brown lightly, then stir in the scallion.
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7
When fragrant, stir in the rice, eggs, and soy sauce.
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8
Cook, stirring occasionally, until the rice is heated through, 3 to 5 minutes.
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9
Sprinkle the sesame oil over the rice, season with salt and pepper, and serve.
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10
In step 2, after the rice is heated through, add 2 cups thinly sliced iceberg lettuce.
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11
In step 2, substitute nam pla (Thai fish sauce; see page 500) for the soy sauce.
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12
Add 1 cup chopped fresh pineapple along with the rice.
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13
Omit the shrimp and pork.
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14
In step 1, before adding the eggs, cook 1 medium carrot, chopped; 1 celery stalk, peeled and chopped; and 1 onion, chopped, until crisp-tender, about 5 minutes.
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15
Remove with a slotted spoon, then add the egg and proceed, stirring in the cooked vegetables after the rice is heated through.
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16
In step 2, substitute chopped cooked chicken for the pork.
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17
Substitute sliced shallot for the scallion and add 3 minced garlic cloves and 2 Thai chiles (or other small chiles, or to taste), stemmed, seeded, and minced, to the skillet.
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18
Substitute nam pla (Thai fish sauce) or shrimp paste (page 500 or 9) for the soy sauce.
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19
Omit the sesame oil and proceed as directed.
