Seafood Fried Rice Recipes

Steps:

• Heat sesame oil and olive oil in a large nonstick skillet or wok over medium-high heat. Add shrimp and cook until they are bright pink on the outside and the meat is opaque, about 3 minutes, flipping halfway through.
• Remove shrimp from the skillet using a slotted spoon, allowing oils and cooking juices to remain in the skillet. Place shrimp on a plate and set aside.
• Add peas and carrots and corn to the skillet and cook, stirring intermittently, until vegetables begin to soften, about 2 minutes. Add garlic; cook and stir for 1 minute. Push vegetables to the side of the skillet, pour eggs into the other side, and cook to scramble, stirring as necessary, 3 to 4 minutes.
• Stir shrimp, rice, and green onions into the skillet. Drizzle evenly with soy sauce, season with salt and pepper, and stir to combine. Cook until shrimp is reheated through, about 2 minutes.

Steps:

• Heat a wok or large heavy skillet over high heat. Add 2 tablespoons of the peanut oil and swirl to coat the wok. Add the shrimp and stir-fry just until pink, about 2 minutes. Remove shrimp and reserve. Add eggs to wok and scramble until set, but still slightly runny. Remove from pan, breaking into bite-sized pieces, and wipe wok clean.
• Return wok to heat, add remaining 2 tablespoons peanut oil, and swirl to coat the wok. Reduce the heat to medium-high, add the onions, garlic, and ginger and stir-fry until onion is half-cooked, 1 minute. Add the red pepper and stir-fry until just tender but still crisp, about 2 minutes. Add the cold rice, quickly spreading it all over the wok and tossing it to heat through, then fry for about 5 to 7 minutes. (Add a little more oil if the rice is sticking.) When the rice is hot, add the peas and toss to heat through, about 1 minute. Add the pork, reserved shrimp, eggs, and salt, and stir fry to heat thoroughly, 1 to 2 minutes. Serve immediately on a large platter.

Steps:

• Prepare rice:1 cup uncooked rice 1 ¾ cups water, 1 teaspoon salt 1 teaspoon butter Combine all ingredients in a medium saucepan. Bring to a boil; stir once. Cover with tight fitting lid or foil; reduce heat and simmer for 15 minutes. Remove from heat and let stand (covered) for 10 minutes longer. Set aside. This is for approximately 3 cups of cooked rice.
• Scallops: Rinse with cold water and thoroughly pat dry scallops. Salt and pepper the scallops.
• Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Set aside.
• Shrimp: Add 1 1/2 teaspoons of extra virgin olive oil and 1 tsp. butter to the hot skillet and sear the shrimps 3 minutes on each side or until curled and pink. Note: The tail can often be left on for cooking, but if you'd like to take it off now, pinch the tail where it meets the body of the shrimp and gently pull.
• Veggies: On medium high heat, heat the sesame oil in a large skillet or wok. Add the peas carrots mix, scallions, garlic and 1 tsp. butter. Stir fry until vegetables are tender. Lower the temperature to medium low. Push the vegetables off to the outer edge of skillet, creating a center in the pan.
• Eggs: Gently, pour the eggs into the center of skillet. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
• Add In: Add rice and soy sauce, stir to combine.
• Add the scallops and shrimp to the pan, blend evenly to combine.
• Stir fry until all ingredients are thoroughly heated, about 3-4 minute, adding more soy sauce as needed. Serve immediately.
• Leftovers: This fried rice recipe is made from leftovers!!! Bring to room tap. cover and refrigerate for up to 5 days.
• Freezing: Keep a bag of frozen stir-fry vegetables in your freezer, and you'll be able to make that leftover rice into a nourishing dinner in less than 15 minutes. The recipe also works well with leftover, already cooked vegetables, such as those that came with your Chinese take-out.
• I truly hope you try this recipe and if you do, please take you time to leave a comment.