Fried rice on a flattop! Sweet scallops, shrimp, cabbage, green onions and garlic seasoned with sticky soy, butter, chilies and grilled limes.
WHAT’S GOING ON HERE:
Seafood: My fried rice is filled with sweet scallops and juicy shrimp. The seafood makes for a great addition to fried rice. Seriously crab fried rice is truly underrated. Seafood has a similar cooking time to fried rice so it makes a perfect addition.
Veggies: My go-to veggies in fried rice are cabbage, green onions, garlic and carrots. This combination is simple enough to have on hand, adds flavor but is also pretty neutral to take on any flavor.
Soy Sauce: Soy sauce has duel purpose in fried rice. It helps adds a nice salty umami to the rice and gives it that golden brown color. You generally know when you have enough soy sauce when its a deep brown color. Soy sauce isn’t as salty as one would think.
Fish Sauce: Fish sauce adds a lot of flavor to a dish but it kinda reeks. The aroma from the bottom translates great into cooked food so give it a shot.
Garlic / Butter: Garlic and butter are essential for fried rice. The butter add flavor and keeps rice from sticking. You can never have too much garlic.
Limes; Grilled citrus is a great addition to the buttery fried rice. Just place it cut side down and forget it. The char that comes from the cook really amplify the lime flavor. It’s the perfect addition to any seafood fried rice. Toss it straight into the rice like you would the shrimp. Don’t apply pressure or squeeze the limes till serving.
TIPS & TRICKS FOR THE BEST SCALLOP & SHRIMP FRIED RICE
griddle cooking: using a outdoor griddle is my personal favorite way to make fried rice. you can spread everything out, adjust the sides to be cooler and hotter and it really reduces the chaos in a kitchen. if outdoor cooking isn’t an option use the biggest cast iron you have on hand and work in small batches.
cooking the rice: The initial cook on the rice is really important to good fried rice. You want rice that intact and cooked all the way through and not gummy or with the splayed ends. To keep the rice intact you want to limit the salt and butter you cook the rice in. Also don’t immediately cover the rice to store it to cool. Immediately covering the rice to store it will add on residual cook time resulting in over cooked rice.You also need to use a big enough pot. Too much rice in a too small of pot can cause the bottom to overcook. you need a pot with enough room for the rice to expand. Or use less rice.
cool down: cooling down is the second most important stage in fried rice. you need to use cold rice for the fried part of fried rice or else you run the risk of mushy rice. to speed up my fried rice i like to turn my rice over onto a baking pan to cool. once there is no longer any visible steam i place the pan into the fridge uncovered till ready to use later in the day.
prep: having everything cut and ready to throw on to the grill is a life saver. fried rice can handle a lot of heat once properly cooled but it cant stay forever on the grill. having everything from your veggies cut, shrimp deveined and seasonings placed out to use will really reduce a lot of outdoor cooking stress.
seasoning: reserve the seasoning to when frying the rice. the rice absorbs it better and its easier to season all at once. although soy sauce is prevalent in this recipe don’t skip on salt and pepper. it really give the soy sauce the boost it needs.
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