Back in high school, I was in a dance group for the school. I was also the executive chef of the group because apparently no one else knew how to cook. Sometimes after the practice, I would turn these plain left over rice into something quiet magical for everyone. Fried rice!
2 oz of small shrimp
2 oz of small scallops
1 tablespoon of butter
1 teaspoon of minced ginger
2 tablespoons of onion, cut into small cubes
2 tablespoon of red bell peppers, cut into cubes
4 mushrooms, cut into small cubes
A pinch of black pepper
2 beaten eggs
1 cup of rice
A teaspoon of soy sauce
A pinch of salt
A pinch of sugar
A tablespoon of oil
A tablespoon of chopped cilantro
A tablespoon of minced scallions Chopped an onion into little cubes.
Boil water in a pot, add a tablespoon of shaoxing wine and a pinch of pepper to remove the fishy taste of the seafood. Blanch 2 ounces of small shrimp and 2 ounces of small scallions. Take them out and drain.
In a pan, add 1 tablespoon of butter, 1 teaspoon of minced ginger, 2 tablespoons of chopped onion, 2 tablespoon of chopped red bell peppers, 4 pieces of chopped mushrooms, a pinch of black pepper and wait until the aroma comes out. Add 2 beaten eggs and wait until they are partially cooked. Add 1 cup of rice and mix until combined, then add 1 teaspoon of soy sauce, a pinch of salt, a pinch of sugar. If you think the fried rice is a bit too dry, you can add 1 tablespoon of oil. Stir fry. Lastly, add 1 tablespoon of chopped cilantro and 1 tablespoon of minced scallions.