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Rice with seafood
How to cook Rice with seafood
Step 1
Rinse the rice well, boil with the addition of soy sauce and pepper.
Step 2
Defrost sea cocktail, fry.
Step 3
Finely chop the onion, fry in vegetable oil in another pan.
Step 4
Add bell peppers of different colors, fry.
Step 5
Add chopped greens.
Step 6
Put ready-made rice and seafood to the onion with pepper, add soy sauce and pepper if necessary. Fry for a few minutes over low heat.
Rice with seafood - FAQ About Ingredients, Baking Time and Storage
Yes! Frozen shrimp, scallops, or squid work well. Thaw and pat dry before frying for the best texture.
Replace seafood with tofu or mushrooms for a hearty vegetarian version. Use vegetable broth for extra flavor.
Store in an airtight container in the fridge for up to 2 days. Reheat gently in a pan with a splash of water.
Freezing isn’t recommended, as the rice and seafood may become mushy when thawed.
A light salad or steamed vegetables complement the dish. A squeeze of lemon adds freshness.
Halve all ingredients. Keep cooking times the same but reduce pan sizes for even heating.
Yes, but adjust cooking time and liquid as brown rice takes longer. Pre-cook it before adding to the dish.
Try cauliflower rice! Sauté it separately and mix in at the end to avoid sogginess.
Add red pepper flakes, chili oil, or diced fresh chili when frying the onions and peppers.
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