Vietnamese Mixed Fried Rice

Step 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.

Step 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.

Step 3

Add the 1 cup diced carrots and 1 cup peas. Stir-fry for 2-3 minutes until slightly tender but still crisp.

Step 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.

Step 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.

Step 6

Garnish with chopped cilantro or green onions and a drizzle of chili sauce if desired. Serve hot.