1. At least 3 hours ahead, cook the rice: In a large saucepan with a lid, bring the water to a boil over medium-high heat. Add the rice, turn the heat down to medium-low, cover, and simmer gently for about 20 minutes, or until the rice is tender and the water is absorbed. Transfer the rice to a large cookie sheet or sheet of wax paper, separating any clumps of rice, and let cool.

2. Just before serving, in a large wok, heat 2 tablespoons of the oil over high heat. When the oil is almost smoking, add the carrots, mushrooms, and bell pepper and stir-fry for about 1 minute, or until slightly softened. Add the shrimp and scallions and cook, tossing every 15 to 20 seconds, for 1 to 2 minutes, or until the shrimp just turn pink. Transfer the vegetables and shrimp to a bowl and set aside.

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

4. Add the rice and spread it over the bottom and halfway up the sides of the wok. Let cook for about 10 seconds, then toss to combine and coat the rice. Add the paprika, ketchup, and soy sauce and toss to mix. Add the reserved vegetables and shrimp and toss again to distribute the ingredients evenly. Season with salt and pepper. Add the bean sprouts and toss once more. Taste for seasoning.

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