I don't remember the Fiddlehead restaurant for its fried rice (I remember it for things like its baked goods counter). But sure enough, the cookbook includes a good recipe for this staple rice dish. It uses local ingredients. And it is, of course, delicious.
It's the perfect midweek meal.It's simple, quick (50 mins), and healthy--and you're left with just one pot to clean. I used a pound of lime-cilantro-seasoned shrimp from Costco which added some flavor. You can also use Petersburg shrimp or small cocktail shrimp.