Seafood Fried Rice

00:25:00

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

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Ingredients
- Serves 4 +
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to taste Kosher Salt
to taste Chili Paste
4 tablespoon Peanut Oil
20 cooked Fresh Mussels
12 ounce cubed Fish Fillet
8 ounce Scallops
1 finely chopped Onion
to taste Cayenne Pepper
1 tablespoon Garlic Paste
1 tablespoon Chili Paste
2 tablespoon Soy Sauce
1 tablespoon Toasted Sesame Oil
1 pinch Granulated Sugar
1 pinch Ground Turmeric
10 ounce diced Chinese Cabbage
4 stalk chopped Scallion
Directions HIDE IMAGES
STEP 1
Season Egg (4) with Kosher Salt (to taste) and Chili Paste (to taste), whisk.
STEP 2
Heat Peanut Oil (2 tablespoon).
STEP 3
Cook the eggs until just set, remove.
STEP 4
Season the Shrimp (6), Fish Fillet (12 ounce) and Scallops (8 ounce) with Kosher Salt (to taste) and Cayenne Pepper (to taste), stir fry until cooked halfway through, remove.
STEP 5
Set aside.
STEP 6
Stir fry Onion (1), Fresh Ginger (1/2 teaspoon) and Garlic Paste (1 tablespoon) in Peanut Oil (2 tablespoon) until translucent.
STEP 7
Add the Chinese Cabbage (10 ounce) and stir fry 1 minute.
STEP 8
Add the White Rice (4 cup), stir fry until the rice starts to “pop”.
STEP 9
Add Chili Paste (1 tablespoon), Soy Sauce (2 tablespoon), Toasted Sesame Oil (1 tablespoon), Granulated Sugar (1 pinch), Ground Turmeric (1 pinch) and Kosher Salt (to taste).
STEP 10
Stir fry another minute.
STEP 11
Add the seafood, Scallion (4 stalk) and the eggs, stir fry another minute.
STEP 12
Check / adjust the seasoning, add the Fresh Mussels (20), mix carefully one more time.
STEP 13
Serve and enjoy!
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