1/4 pound fresh bean sprouts (about 2 cups)

For the garnish:

1/4 cup peeled, seeded and diced cucumber

1/2 cup roasted shelled peanuts

1. At least three hours before preparing the dish: In a large saucepan with a lid, heat the water on medium-high heat until boiling. Add the rice and turn down the heat to medium-low, cover and simmer for about 20 minutes or until the rice is cooked and the water is absorbed. Remove from the heat and transfer the rice to a large cookie sheet or strip of wax paper to cool, separating any clumps of rice. Let cool to room temperature.

2. Heat 2 tablespoons of the oil in a large wok or saute pan on high heat. When the oil is hot and almost smoking, add the carrots, mushrooms and red pepper and stir-fry for about 1 minute or until slightly softened. Add the shrimp and scallions and toss every 15 to 20 seconds for 1 to 2 minutes or until the shrimp just turn pink. Remove the vegetables and shrimp to a side bowl and reserve.

3. Add the remaining 2 tablespoons of oil to the wok. When the oil is very hot and almost smoking, stir-fry the shallots for about 1to 2 minutes or until lightly browned. Add the garlic, ginger and chilies and toss for about 30 more seconds or until they are aromatic.

4. Add the rice and spread the rice all around and halfway up the sides of the pan. Let the rice cook about 10 seconds and then toss to combine and coat the ingredients. Add the paprika, ketchup and soy sauce and toss to blend. Add the reserved vegetables and shrimp and toss again, making sure to evenly distribute the ingredients. Add the bean sprouts and toss once more. Taste for seasoning.

5. Transfer the ingredients to a large serving bowl or platter and garnish with the cucumber and peanuts. Serve immediately.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)