Scallop & Turnips Fried (Brown) Rice

15 Mins Active20 Mins Total~$6/Serving
Instructions
If you’re anything like us, you’ve never made the proper amount of rice in your life. Thankfully, this quick and tasty fried rice number is the perfect way to turn leftover rice into the main event (and impress a few people in the process.)

Ingredients (2-3 Servings)

1 cup of Cooked Brown Rice

½ lb of Scallops

1 bunch of Green Onions, sliced (all of the whites and about half of the greens)

1 square inch chunk of Ginger, peeled

3 cloves of Garlic, minced

2 tbsp. of Soy Sauce

2 Eggs

A few splashes of Rice Vinegar

Canola or Vegetable oil

A few spoonfuls of Sriracha

A bunch of Turnips, bulbs peeled and greens roughly chopped

Step 1

Start with the scallops. Heat a splash of canola oil over high heat in a small pan. When it’s hot, add the scallops-taking pains to not crowd the pan-and cook over high heat for 2-3 minutes on each side. You want each side to be nice and brown, but still a bit jiggly—an overcooked scallop is a real shame, after all! When they’re done, set them aside.

Step 2

Now onto the rice! Heat a few glugs of canola oil in a pan over medium high heat. When it’s hot, add the scallions, garlic and ginger. Cook for about 4 minutes, until it’s super fragrant and the scallions are starting to brown. Add the turnips at this point and cook over medium heat for about 5 minutes, until the the turnips are tender.

Step 3

Add the rice and stir vigorously, distributing the flavors evenly. Using the back of a wooden spoon, pat the rice down compactly into one layer in the pan and let it cook like that for 2-3 minutes (this will help some of the rice crisp up). Stir the rice and respread, letting a new layer crisp up. Meanwhile, beat two eggs in a small bowl.

Step 4

Using a wooden spoon, push the rice to the sides of the pan, making a circle of exposed pan in the center. Drizzle a touch of oil in the circle (to prevent the eggs from sticking) and pour in the eggs. Let them cook for a couple of minutes, before re-mixing the eggs and letting them cook a little more. At this point, the eggs should be the texture of well-scrambled eggs.

Step 5

Mix the rice into the eggs and add your soy sauce and vinegar. Mix and and cook all together together for two minutes. To serve, scoop rice into a bowl, top with the scallops and a spoonful of sriracha. (Or multiple spoonfuls, if you’re like us.)