I made this with ingredients at hand that day, and had left out the onions and green onions. Use more scallops if omitting dried scallops. I find that combining both scallops added to the texture and taste of the fried rice. It turned out to be hit with the family, and got the kiddos to consume scallops. Personally, I LOVE garlic, but you may want to reduce the amount of garlic for the faint-of-heart.
3 cups overnight rice
5 Tbs vegetable oil
1 Tbs minced garlic
1/2 c chopped onion
1 c bay scallops
1/4 c dried bay scallops (optional)
Heat a large non-stick skillet with vegetable oil over medium high heat. Saute onions till soft. Add garlic and and do a quick saute. Careful as garlic burns easily. Add rice, scallops and eggs and stir-fry for about 5 mins, stiring constantly over high heat till eggs are cooked. Add salt, pepper, sesame oil and green onions, and stir-fry for another 2 mins. Serve immediately.
Note: If using dried scallops, wash it well and soak in warm water for 20 mins. Then steam for 20 mins. with some liquid/broth before using.
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