Vietnamese Mixed Fried Rice
A quick and flavorful fried rice loaded with squid, scallops, and colorful vegetables, finished with fresh herbs and a hint of chili. Perfect for a weeknight dinner that feels special.
- Total time
- 30 min
- Servings
- 4
- Calories
- 450
- Protein
- 25g
Ingredients
- 4 cups cooked rice
- 1 cup squid rings
- 1 cup scallops
- 1 cup carrots
- 1 cup peas
- 2 large eggs
- 3 tbsp soy sauce
- 3 tbsp vegetable oil
Instructions
- 1
Heat 2 tbsp vegetable oil in a large wok or skillet over high heat. Add the 1 cup squid rings and 1 cup scallops, stir-fry until just cooked through, about 2-3 minutes. Remove and set aside.
- 2
In the same pan, add 1 tbsp oil. Pour in 2 beaten eggs and scramble until just set, about 1 minute. Push to one side.
- 3
Add the 1 cup diced carrots and 1 cup peas. Stir-fry for 2-3 minutes until slightly tender but still crisp.
- 4
Add the 4 cups cooked rice, breaking up any clumps. Stir-fry everything together for 3-4 minutes until the rice is hot and slightly toasted.
- 5
Return the seafood to the pan. Add 3 tbsp soy sauce and toss to combine, cooking for another 2 minutes until everything is well coated and heated through.
- 6
Garnish with chopped cilantro or green onions and a drizzle of chili sauce if desired. Serve hot.
Tools you’ll need
- Wok or large skillet
- Spatula
- Cutting board
- Knife
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