Crispy Rice with Seafood recipe - ingredients, nutrition and when to eat it
A thick seafood sauce with shrimp, squid, and scallops is poured over crispy toasted rice.
A thick seafood sauce with shrimp, squid, and scallops is poured over crispy toasted rice. The nutty rice pairs beautifully with the springy seafood, making this a hearty dinner or warm lunch.
Soups & stews · 35 minutes to cook
Tips: Seafood can become tough if cooked too long, so add it after the sauce boils and cook it briefly.
Tips: Stir the starch slurry once more before adding it so the settled starch mixes evenly.
Tips: Toast the crispy rice just before pouring on the sauce so it stays crunchy longer.
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Ingredients (1 serving)
- Scorched rice — 50 g
- Shrimp — 4 pc
- Squid — 35 g
- Pen shell adductor meat — 30 g
- Bok choy — 1 pc
- Onion — 25 g
- Carrot — 15 g
- Garlic — 1 pc
- Green onion — 10 g
- Water — 300 ml
- Oyster sauce — 1 tsp
- Soy sauce — 1 tsp
- Cornstarch — 1 Tbsp
- Cooking oil — 1 tsp
- Sesame oil — 0.5 tsp
- Ground black pepper — 0.2 tsp