Another fast, easy, and delicious fried rice creation from Nick’s kitchen, you must try this. It’s full of nutrients, low on fat and calories, and oh, did I mention full of flavors?
Brown rice 6 cups cooked
Scallops, 8 oz., small
Shrimp, 8 oz. bay size
Shallots, 4 tbsp chopped
Scallions, .75 cup, chopped
*Peppers, 1 large, chopped
Garlic, 10 cloves
*Kikoman Stir Fry Sauce, 1.25 tbsp
*Eden Mirin (rice cooking wine), 3 tbsp
*Kikkoman Lite Soy Sauce, .35 tbsp
Egg, fresh, whole, raw, 2 large
*Extra Virgin Olive Oil, 4 tbsp
Salt, .5 tsp
Chicken Breast (cooked), no skin, 4 ounces chopped
fresh ginger, 3 teaspoons chopped
You can also use 1 tablespoon of oyster sauce for added flavor. When doing so, add it to the cooked vegetables and seafood before you add it to the rice.
Pre-cook your rice as per package directions.
While rice is cooking, saute ginger, garlic, bell pepper, and shallots in 2 tablespoons of olive oil over medium high heat for approximately 6 minutes. Add half the Mirin, stir.
Remove ingredients from pan into a bowl. Set aside.
In same fry pan, saute shrimp and scallops in 1 tablespoon of olive oil over medium high heat for 5 minutes, frequently stirring. Salt and pepper with half the salt. Remove seafood from pan and add to cooked vegetable bowl.
Clean fry pan, spray with cooking spray. Lightly scramble raw eggs and saute over medium high heat, stirring so as to make scrambled eggs. DO NOT OVERCOOK. Remove eggs to a small bowl.
When rice is cooked, stir fry in large fry pan with remaining olive oil
over medium high heat, stirring frequently.
To the bowl with seafood and vegetables, add the remaining Mirin, stir fry sauce, salt, lite soy sauce, pepper, chicken breast (chopped), and stir well.
Add ingredients to the rice, stirring well and making sure to scrape the bottom of the pan. Add the chopped scallions (green onions) and cooked eggs and stir well.
Turn heat off, remove pan and taste for proper seasonings. If you want more salt, add another teaspoon of lite soy sauce. Serve hot.
Serving Size: makes 8 servings approx. 1 1/2 cups each
Number of Servings: 8