Name: Scallops over Spicy Egg Fried Rice with Snap Peas, Carrots & Cilantro
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 6 medium carrots; 1 small bunch cilantro; 6 eggs; 3 (2 ½ cm) pieces ginger root; 1 ½ cups jasmine rice; 1.02 kg sea scallops; 3 (227 g) pkgs sugar snap peas; 1 ½ medium yellow onions; black pepper; chili-garlic sauce; garlic powder; salt; soy sauce; toasted sesame oil

Scallops over Spicy Egg Fried Rice with Snap Peas, Carrots & CilantroScallops over Spicy Egg Fried Rice with Snap Peas, Carrots & Cilantro — a 45-minute dinner recipe with 14 ingredients, serving 6.Ingredients

6 medium carrots

1 small bunch cilantro

6 eggs

3 (2 ½ cm) pieces ginger root

1 ½ cups jasmine rice

1.02 kg sea scallops

3 (227 g) pkgs sugar snap peas

1 ½ medium yellow onions

black pepper

chili-garlic sauce

garlic powder

salt

soy sauce

toasted sesame oil

Instructions

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add water and salt, then bring the mixture to a boil over high heat.

Meanwhile, wash and dry the fresh produce.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

While the rice is cooking, peel, trim, and small dice carrots. Place in a large bowl.

Halve snap peas. Add to the bowl with the carrots.

Peel and mince ginger. Peel, halve, and small dice onions. Add both to the bowl.

Preheat a large pot over medium-high heat.

While the pot heats up, shave cilantro leaves off the stems; discard stems and roughly chop the leaves. Add half to the bowl. (Reserve remaining cilantro for serving.)

Once the pot is hot, add oil and swirl to coat the bottom. Add veggies and spices, then stir-fry until softened, 4-5 minutes. (Reserve bowl for later use.)

Meanwhile, place eggs in a medium bowl and whisk to combine.

When the veggies are done, add egg to the pot and cook, stirring constantly, until set and no longer runny, 1-2 minutes. Transfer veggies and egg to the reserved large bowl; loosely cover with aluminum foil. (Reserve pot for later use.)

Pat scallops dry with paper towels and place on a plate; season with spices on both sides.

While the rice is resting, wipe the pot clean with paper towels and return to medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom. Working in batches, add scallops in a single layer and cook until they develop a nice sear and are opaque throughout, 1½-2 minutes per side. Transfer to a clean plate. (Reserve pot for the next step.)

When the rice is done, transfer to the pot along with veggie-egg mixture, soy sauce, and chili-garlic sauce. Return pot to medium-high heat and stir-fry until warmed through, 2-3 minutes. Remove from heat.

Divide fried rice between plates or bowls; top with scallops and reserved cilantro. Serve with additional chili-garlic sauce on the side and enjoy!

Open this recipe in Flambette