Scallop and Salmon Fried Rice

A break from the ordinary that’s sure to wow a crowd, this salmon and scallop fried rice is full of delicious vegetables, pan seared scallops and flaked salmon. 

Brought to you by @whatalexiscooked

Time: 30 Minutes

Servings: 4

Ingredients:

• 3 tbsp. soy sauce or tamari
• 1 tbsp. sesame oil
• 1 tbsp. grated ginger
• ½ tsp. white pepper
• 3 tbsp. olive oil, divided
• 12 dry day boat sea scallops
• 2 salmon filets (6 ounce each)
• 1 tsp. minced garlic
• 1 cup diced onion
• 2 carrots, peeled and diced
• ½ cup corn, fresh or frozen
• ½ cup peas, fresh or frozen
• 3 cups cooked rice, cold
• 3 green onions, sliced and green parts only

Instructions: 

1. In a small bowl, combine soy sauce, sesame oil, ginger and white pepper. Whisk to combine and set aside.
2. Heat ½  tbsp. olive oil in a medium skillet and sauté the scallops until they start to brown, one to two minutes total. Remove from pan and set aside.
3. Wipe out pan and heat another ½ tbsp. olive oil over medium heat. Cook the salmon filets for about five minutes on each side. Remove from pan and use a fork to flake into pieces, set aside.
4. In a wok or large skillet over medium heat add the remaining 2 tbsp. olive oil. Add garlic and onion and cook until onion is translucent.
5. Add in the carrots, corn and peas and cook through.
6. Add in the rice, reserved sauce, scallops and salmon. Mix and heat through.
7. Serve immediately and garnish with green onion. 

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A post shared by Alexis Grabel | Cooking + Baking (@whatalexiscooked)