Seafood Fried Rice
Prepare seafood fried rice with shrimp, scallops, and vegetables, stir-fried with soy sauce and sesame oil.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Shrimp (peeled and deveined) | 300 | Grams |
| Scallops (cleaned) | 300 | Grams |
| White Rice (cooked and cooled) | 500 | Grams |
| Carrot (diced) | 1 | Count |
| Peas (frozen) | 150 | Grams |
| Green Onion (chopped) | 3 | Count |
| Garlic (minced) | 3 | Clove |
| Soy Sauce | 4 | Tbsp |
| Sesame Oil | 2 | Tbsp |
| Vegetable Oil | 2 | Tbsp |
| Egg (beaten) | 2 | Count |
| Salt (or to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
Instructions
- Heat 1 tablespoon of vegetable oil in a large wok over medium-high heat.
- Add the shrimp and scallops, stir-fry for 3-4 minutes until cooked through, then remove from the wok and set aside.
- In the same wok, add the remaining vegetable oil and sauté the minced garlic until fragrant.
- Add the diced carrot and peas, stir-fry for 2-3 minutes until the vegetables are tender.
- Push the vegetables to one side of the wok and pour the beaten eggs into the other side. Scramble the eggs until fully cooked.
- Add the cooked rice to the wok, breaking up any clumps with a spatula.
- Return the shrimp and scallops to the wok, then add the soy sauce, sesame oil, salt, and black pepper. Stir well to combine all ingredients.
- Add the chopped green onions and stir-fry for another 2 minutes until everything is well mixed and heated through.
- Serve the seafood fried rice hot, garnished with additional green onions if desired.
Prep
- Thaw the frozen peas in advance.
Kitchen equipment
Wok