SEAFOOD FRIED RICE

Take out wouldn’t even be close to as good as this is tasty fried rice recipe. Veggies are balanced and allows for substitutions. Love the flavor of the sesame oil. YUM!

1/2 lb. small scallops

12 medium sized shrimp, peeled and deveined

3 tsp. extra virgin olive oil

2 tbs. unsalted butter

3 cups cooked white rice (Equals 1 cup UNCOOKED rice)

4 tbs. sesame oil

1/2 cup frozen peas (thawed)

1/2 cup frozen corn (thawed)

1/2 cup frozen carrots (thawed)

1 bunch scallion onions,sliced

2 tsp. minced garlic

2 eggs, slightly beaten

1/4 cup soy sauce/ more as needed

Salt and pepper, to taste

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.

Rinse with cold water and thoroughly pat dry scallops. Salt and pepper the scallops.

Add the butter and oil to a 12 to 14-inch sauté pan on high heat.

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.

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.

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.

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 rice shrimp, scallops and soy sauce, stir to combine.

Stir fry until all ingredients are thoroughly heated, about 3-4 minute, adding more soy sauce as needed. Serve immediately.

This fried rice recipe is made from leftovers!!!

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 hope you try this recipe, if you do, leave a comment.