Candy, plump scallops add taste to this fast fried rice.
The scallops, which want little or no cooking, must be ready in order that the within is creamy. Lengthy cooking will shrink and harden them.
The key to browning the scallops is to pat them dry with a paper towel and ensure the pan could be very sizzling. They solely must brown for 2 minutes for this dish.
Utilizing microwave-safe brown rice means this meal might be prepared in lower than 10 minutes.
A fast solution to thaw peas is to put them in a colander and blend with water. 4 crushed garlic cloves can be utilized rather than minced garlic, and any candy onion can be utilized rather than purple onion.
SCALLOP FRIED RICE
1 bundle customized microwaveable brown rice 1½ cups cooked
three tablespoons lowered sodium soy sauce
1 tablespoon hoisin sauce
¾ pound giant scallops
four teaspoons sesame oil, divided use
Salt and freshly floor black pepper
½ cup purple onion, sliced
2 teaspoons minced garlic
¼ cup sliced water chestnuts, drained
1 cup frozen peas, thawed
1½ cups sliced chives
Microwave brown rice in accordance with the directions on the bundle. Measure out 1½ cups and put aside. Save the additional rice for an additional meal.
Combine the soy sauce and hoisin sauce collectively, and reserve.
Pat dry the scallops with a paper towel. Warmth 2 teaspoons of oil in a nonstick skillet over medium-high warmth. Add the scallops, sauté for 1 minute, flip them over and sauté for 1 minute. Take away to a plate and season with salt and pepper to style.
Add the onion, the garlic and the water chestnuts to the pan. Sauté 1 minute. Add the remaining 2 teaspoons of oil and rice, and sauté for 1 minute.
Cut back warmth to medium-high. Make a gap within the heart by pushing the rice apart. Add the egg and stir. When cooked, combine the egg with the rice. Add the soy sauce combination and the peas. Combine properly with the rice.
Return the scallops to the pan and blend with the rice. Divide between 2 plates of meals and sprinkle chives on prime.
Dietary data per serving: 569 energy (24% fats); 14.9 g fats (2.7 g saturated, 5.2 g monounsaturated); 147 mg of ldl cholesterol; 42.three g of protein; 65.2 g of carbohydrates; eight.1 g of fiber; 1,231 mg of sodium.