Vietnamese scallop fried rice
3 Tbsp, Asian (nam pla)
red pepper flakes
3 large, lightly beaten
1 pound(s), sea variety
4 medium, cut into 1/4-inch pieces
1 Tbsp, fresh, peeled and minced
frozen peas and carrots
10 oz, package
cooked white rice
4 cup(s), cold
3 Tbsp, fresh, chopped
- Combine the fish sauce, vinegar, sugar, and crushed red pepper in a small bowl; set aside.
- Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add the scallops and cook until lightly browned, 2–3 minutes on each side. Transfer to a plate.
- Heat the remaining 2 teaspoons oil in the skillet, then add the scallions and ginger. Cook, stirring, until fragrant, about 30 seconds. Add the peas and carrots; cook, stirring occasionally, until hot, 3–4 minutes. Stir in the rice and fish sauce mixture. Cook, stirring often, until heated through, 3–4 minutes. Add the scallops and eggs; cook until heated through, about 1 minute. Remove from the heat, then stir in the cilantro. Yields 1 1/3 cups per serving.