Thursday, July 17, 2014

Seafood Fried Rice

The inspiration for this recipe came from a recipe in the July/August 2014 issue of Fitness Magazine (my all-time favorite magazine) for Shrimp, Corn and Scallion Risotto.  I made a bunch of changes, using ingredients I happened to have on hand and came up with a definite hit.  My husband and I have dubbed this a “do-again”.  That’s what we call a recipe when we know we’ll have to make it again and again and again!

Seafood Fried Rice
Serves 2


2 ears of corn (cooked)
4 green onions (aka scallions), chopped
1 cup cooked coconut rice (get the recipe here)
6 oz precooked shrimp
6 oz scallops
½ tsp TexJoy Seafood Seasoning (buy it online here)

Spray a large pot or frying pan with cooking spray and heat over medium heat.  Add scallops and cook for a couple minutes.  Then add all other ingredients except Parmesan and cook and stir until heated through.  Divide onto two plates and sprinkle with Parmesan.

Happy eating!

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