1 ½ C. Coconut Milk
½ C. Water
1 T. Salt
½ tsp. Salt
1 C. long-grain White Rice
3 T. Canola Oil, divided
1 ½ lb. peeled, cleaned Shrimp
2 cloves Garlic, minced
1 C. chopped Onion
2 Eggs, lightly beaten
3 Plum Tomatoes, quartered
1 ½ T. Fish Sauce
½ C. chopped Scallions

Combine coconut milk, water, sugar and salt in a medium saucepan over medium high heat and bring to a boil. Add rice, cover, and reduce heat to medium low and simmer until most of the liquid is absorbed, about 20 minutes. Remove from heat and transfer to a baking sheet. Spread rice into an even layer and rest 15 minutes to cool, then transfer to the refrigerator for at least 2 hours. If preparing ahead (up to 2 days), transfer to a covered container until ready to use. Heat 1 T. oil in large nonstick skillet over medium high heat. Add half shrimp and cook, turning once, until cooked through, 2-3 minutes. Transfer to a plate and repeat for remaining half of shrimp. Add remaining 2 T. oil to skillet and heat. Add garlic and onion and cook, stirring occasionally until onion begin to brown slightly, 2-3 minutes. Add eggs and cook, stirring for 20 seconds. Add rice, tomatoes, and fish sauce; cook stirring and tossing often, until hot, about 3-4 minutes. Add shrimp and toss until shrimp has heated through again, just a minute or two. Remove from heat, stir in scallion, and serve.