Seafood
1/3 cup Shrimp
1/4 cup Crab
1/4 cup Octopus
1/8 cup Cuttlefish
1/4 cup Scallops
1/8 cup Mussels
1/4 cup Crab
1/4 cup Octopus
1/8 cup Cuttlefish
1/4 cup Scallops
1/8 cup Mussels
Other Ingredients
1/4 cup Mushroom
2tbs Scallion
1/2 medium Red Bell Pepper
1/4 of a Scotch Bonnet Pepper
4 cloves Garlic
3tbs Basil
1/2 cup Baby Bok Choy
1/4 cup Mushroom
2tbs Scallion
1/2 medium Red Bell Pepper
1/4 of a Scotch Bonnet Pepper
4 cloves Garlic
3tbs Basil
1/2 cup Baby Bok Choy
2 cups cooked white Rice
1/4 tbs Salt
1/2 tsp Ground Black Pepper
1 tsp Sugar
2tbs Vegetable Oil
1 tbs Sesame Oil
1 tbs Soy Sauce
1/4 tbs Salt
1/2 tsp Ground Black Pepper
1 tsp Sugar
2tbs Vegetable Oil
1 tbs Sesame Oil
1 tbs Soy Sauce
The Process:
Prep:
Wash produce. Chop scotch bonnet pepper, onion and garlic (not together lol). Slice mushroos and red bell pepper. Chop basil, scallion and baby bok choy and set aside. *Keep everything separate. They will be cooked in stages.
Prep:
Wash produce. Chop scotch bonnet pepper, onion and garlic (not together lol). Slice mushroos and red bell pepper. Chop basil, scallion and baby bok choy and set aside. *Keep everything separate. They will be cooked in stages.
In a large skillet (at least 12 inches) add 3 tbs of vegetable oil, and then add the scallops. Sear scallops for 2 minutes on medium high heat on both sides. Once done, place in a clean, medium sized bowl. Next, add the shrimp and mussels and sear them for 2 minutes on each side. When finished, add them to the bowl of scallops. Add remainder of seafood to the skillet: the crab, cuttlefish and octopus. Cook these for 5 minutes stirring occasionally. When finished, also add these to the bowl with the other seafood. *If the skillet becomes too dry feel free to add a bit more oil.
Turn the fire down to medium heat and add about 2 tsp of oil. Add the onions. Cook for about 2 minutes or until they are translucent. Add red bell pepper, scotch bonnet pepper, scallion and garlic to the skillet. Cook for 2 minutes then add basil. Heat through for 1 minute then place in a clean bowl. Lightly wipe any excess ingredients from the skillet and add sesame oil. Add mushrooms and baby bok choy to the oil and sauté for 2-3 minutes, then remove skillet from the burner.
Add rice to pot with 2tbs of heated oil. Sprinkle salt, black pepper and sugar over rice and add soy sauce. Stir, then add seafood. Cook for 3 minutes until everything is incorporated. Your Thai Style Fried Rice is ready to be served. We garnished ours with a sprig of basil, a few strips of the scotch bonnet pepper and some chopped roasted peanuts. Enjoy. We did. ^_^
