Quick and easy seafood fried rice using leftover rice. If you ever wonder why fried rice in some Chinese restaurants is so beautifully golden in color, here is the answer: Add a pinch of turmeric
Total Time
25min
4.0
2 Ratings
Author: Chef's Opinion
Servings:
4
Ingredients
•
4
Large
Eggland's Best Classic Eggs
•
to taste
Kosher Salt
•
to taste
Chili Paste
•
4
Tbsp
Peanut Oil
•
6
Large
Shrimp
•
20
Fresh Mussels
, cooked
•
12
oz
Fish Fillets
, cubed
•
8
oz
Scallops
•
1
Onion
, finely chopped
•
to taste
Cayenne Pepper
•
1/2
tsp
Fresh Ginger
, grated
•
1
Tbsp
Garlic Paste
•
1
Tbsp
Chili Paste
•
2
Tbsp
Soy Sauce
•
1
Tbsp
Toasted Sesame Oil
•
1
pinch
Granulated Sugar
•
1
pinch
Ground Turmeric
•
3
cups
Napa Cabbage
, diced
•
4
cups
White Rice
, day old
•
4
stalks
Scallions
, chopped
Cooking Instructions
1.
Season Eggland's Best Classic Eggs (4) with Kosher Salt (to taste) and Chili Paste (to taste), whisk.
2.
Heat Peanut Oil (2 Tbsp).
3.
Cook the eggs until just set, remove.
4.
Season the Shrimp (6), Fish Fillets (12 oz) and Scallops (8 oz) with Kosher Salt (to taste) and Cayenne Pepper (to taste), stir fry until cooked halfway through, remove.
5.
Set aside.
6.
Stir fry Onion (1), Fresh Ginger (1/2 tsp) and Garlic Paste (1 Tbsp) in Peanut Oil (2 Tbsp) until translucent.
7.
Add the Napa Cabbage (3 cups) and stir fry 1 minute.
8.
Add the White Rice (4 cups), stir fry until the rice starts to “pop”.
9.
Add Chili Paste (1 Tbsp), Soy Sauce (2 Tbsp), Toasted Sesame Oil (1 Tbsp), Granulated Sugar (1 pinch), Ground Turmeric (1 pinch) and Kosher Salt (to taste).
10.
Stir fry another minute.
11.
Add the seafood, Scallions (4 stalks) and the eggs, stir fry another minute.
12.
Check / adjust the seasoning, add the Fresh Mussels (20), mix carefully one more time.
13.
Serve and enjoy!
Nutrition Per Serving
CALORIES
1578
FAT
43.2 g
PROTEIN
96.3 g
CARBS
193.7 g
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