by nonchefnick
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nonchefnick's Notes:
Expand1 cup short grain rice Ask a question about this ingredient
2 cups chicken stock Ask a question about this ingredient
1/4 pound bay shrimp Ask a question about this ingredient
1/4 pound bay scallops (small ones) Ask a question about this ingredient
2 medium shallots, chopped Ask a question about this ingredient
4 cloves of garlic, finely chopped Ask a question about this ingredient
1 small yellow onion, chopped Ask a question about this ingredient
3 green onions, finely sliced Ask a question about this ingredient
4 tablespoons olive oil Ask a question about this ingredient
1 tablespoon sesame oil Ask a question about this ingredient
2 tablespoons pimientos Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
1 teaspoon course ground black pepper Ask a question about this ingredient
2 tablespoons toasted sesame seeds Ask a question about this ingredient
1/4 cup water Ask a question about this ingredient
1/2 cup celery, finely chopped Ask a question about this ingredient
In a pot, bring chicken stock and 2 tablespoons of the olive oil to a boil, add rice, and cook covered, reducing heat to low. Cook according to directions (about 18 to 20 minutes). When cooked, gently stir using a fork. Set aside.
Ask a question about this stepIn a saute pan, saute onions, shallots, celery, and garlic in the 2 remaining tablespoons of olive oil over medium high heat. Saute for about 3 minutes.
Ask a question about this stepNow add the shrimp and scallops and saute, stirring for about 30 seconds, then add pimientos and green onions, stirring for another 30 seconds. Add the water.
Ask a question about this stepNow add the sesame oil and the cooked rice, stir well so all ingredients are incorporated and rice is well coated. Add the salt and pepper, along with the sesame seeds. Stir for about 20 seconds and transfer to a serving platter. Serve hot.
Ask a question about this stepNo. The rice needs to cool and rest after cooking and before being fried -- at least a few hours, and preferably a day or two. And where's the ginger? Plus, celery??!?
Leah is the author of The Hadassah Everyday Cookbook on seasonal Jewish cooking.
This is from your friendly editors at Food52.
added about 1 year agoIf you would prepare your fried rice in a different fashion, we welcome you to submit a recipe! Until then, please respect the individuality of others' submissions -- thanks!