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
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
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.
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.
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.
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.
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.)