Seafood Stone Pot Rice
A sizzling bowl of rice topped with shrimp, squid, and colorful vegetables, finished with a sweet egg omelet and briny fish roe. This Korean-inspired dish is a fun, flavorful weeknight dinner that comes together in about 40 minutes.
- Total time
- 40 min
- Servings
- 2
- Calories
- 450
- Protein
- 30g
Ingredients
- 2 cups cooked rice
- ½ pound shrimp
- ½ pound squid
- 1 medium zucchini
- 1 medium carrot
- 2 large eggs
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
Instructions
- 1
Slice the 1 zucchini and 1 carrot into thin matchsticks. Cook them in a skillet with 1 tbsp sesame oil over medium-high heat until tender-crisp, about 4 minutes. Set aside.
- 2
Clean and slice the 0.5 lb squid into rings. In the same skillet, add the squid and 0.5 lb shrimp, cooking over high heat until the shrimp turn pink and the squid is opaque, about 3 minutes. Remove from heat.
- 3
In a small bowl, whisk the 2 eggs with a pinch of salt. Pour into a lightly oiled nonstick skillet over medium-low heat, tilting to form a thin layer. Cook until just set, about 2 minutes, then roll into a log and slice into ribbons.
- 4
Divide the 2 cups cooked rice between two hot stone bowls (or regular bowls). Top with the cooked vegetables, seafood, and egg ribbons.
- 5
Drizzle with 2 tbsp soy sauce and, if you have them, add seaweed salad, cucumber slices, and fish roe for extra flavor. Serve immediately, mixing everything together before eating.
Tools you’ll need
- skillet
- nonstick skillet
- stone bowls (optional)
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