This unique twist on classic fried rice combines the comfort of warm, seasoned rice with the briny sweetness of whitebait and baby prawns. The dish is elevated by the unexpected crunch and tang of salt and vinegar chips, adding a delightful textural contrast and a zesty kick. Tender scallops provide a rich, sweet counterpoint to the savory rice base. Perfect for a quick weeknight dinner or an impressive appetizer, this recipe balances familiar flavors with innovative ingredients. The sweet paprika adds a subtle warmth and color, while the rice flour helps bind the delicate seafood. It’s a flavorful, protein-rich meal that comes together in minutes, offering a memorable dining experience without requiring complex techniques or hard-to-find items.
Fried Rice
Description
This unique twist on classic fried rice combines the comfort of warm, seasoned rice with the briny sweetness of whitebait and baby prawns. The dish is elevated by the unexpected crunch and tang of salt and vinegar chips, adding a delightful textural contrast and a zesty kick. Tender scallops provide a rich, sweet counterpoint to the savory rice base. Perfect for a quick weeknight dinner or an impressive appetizer, this recipe balances familiar flavors with innovative ingredients. The sweet paprika adds a subtle warmth and color, while the rice flour helps bind the delicate seafood. It&# 226;ÂÂs a flavorful, protein-rich meal that comes together in minutes, offering a memorable dining experience without requiring complex techniques or hard-to-find items.Ingredients
Directions
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Heat a wok or large skillet over medium-high heat and add a small amount of oil.
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Add the rice flour to the hot pan and stir constantly until lightly toasted and fragrant, about 1-2 minutes.
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Add the baby school prawns and whitebait to the pan, stirring gently to coat with the flour and cook until just opaque, about 2-3 minutes.
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Push the seafood to the side of the pan and add the scallops to the empty space, searing them until golden brown on both sides, about 2 minutes per side.
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Sprinkle the sweet paprika over the mixture and toss everything together gently to combine.
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Crush the salt and vinegar chips coarsely and fold them into the rice mixture just before serving to maintain crunch.
Nutrition Facts
Servings 1 serving
- Amount Per Serving
- Calories 287.5kcal
- % Daily Value *
- Total Fat 2.2g4%
- Saturated Fat 0.7g4%
- Cholesterol 71.2mg24%
- Sodium 1133.1mg48%
- Total Carbohydrate 31.8g11%
- Dietary Fiber 1.1g5%
- Sugars 12.2g
- Protein 29.5g59%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use day-old cooked rice for best results if you have it available, as fresh rice can become mushy. If using fresh rice, spread it on a tray to cool slightly before frying.
Do not overcook the scallops; they should be tender and slightly firm. Remove them from heat immediately once cooked to prevent toughness.
Add the crushed chips right before serving to ensure they stay crunchy and don't absorb too much moisture from the hot rice.
For a spicier version, add a pinch of chili flakes or a dash of sriracha sauce.
