Cơm Chiên Dương Châu with Seafood Twist
80% chuẩn vị · Vietnamese Fusion
A creative take on Yangzhou fried rice, substituting traditional pork with a mix of succulent seafood like shrimp and squid, offering a delightful oceanic flavor.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Jasmine rice, cooked and chilled4 cups
- Shrimp, peeled and deveined1/2 cup
- Squid, cleaned and cut into rings1/2 cup
- Eggs, lightly beaten2
- Green peas, frozen or fresh1/2 cup
- Scallions, chopped1/4 cup
- Garlic, minced2 cloves
- Fish sauce1 tbsp
- Soy sauce1 tbsp
- Lime juice1 tsp
- Vegetable oil2 tbsp
- Saltto taste
- Black pepperto taste
Các bước
- 1
Heat 1 tbsp vegetable oil in a wok or large skillet over medium-high heat. Add the beaten eggs and scramble until just cooked. Remove from wok and set aside.
- 2
Add the remaining 1 tbsp vegetable oil to the wok. Add minced garlic and stir-fry until fragrant, about 30 seconds.
- 3
Add shrimp and squid rings to the wok. Stir-fry until shrimp is pink and squid is opaque, about 2-3 minutes.
- 4
Add the chilled jasmine rice to the wok. Break up any clumps and stir-fry for 3-5 minutes until heated through.
- 5
Stir in the green peas, fish sauce, soy sauce, and lime juice. Continue to stir-fry for another 2 minutes.
- 6
Return the scrambled eggs to the wok. Add chopped scallions. Stir well to combine everything.
- 7
Season with salt and black pepper to taste. Serve hot, optionally with a lime wedge.
