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
Ingredients:
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)
parmesan
Method:
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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