Macanese Fried Rice with Scallops and Chorizo

Quick and Easy Scallop Dish

Ingredients

• 200g jasmine rice
• 2 tablespoons vegetable oil
• 2 garlic cloves, finely chopped
• 2 shallots, finely chopped
• 1/2 medium jalapeño chilli, deseeded and finely chopped
• 3 small spring onions, sliced into 1cm rounds
• 50g Spanish chorizo, diced
• 120g scallops
• 1 tablespoon Shaohsing rice wine or dry sherry
• 2-3 tablespoons tamari or low-sodium light soy sauce pinch of salt
• pinch of ground white pepper
• juice of 1 large lemon
• small handful of coriander leaves, stems sliced

Directions

1. Rinse the rice in a sieve under cold water until the liquid runs clear to eliminate excess starch. Transfer the rice to a medium pot, add 400ml of water, and bring it to a boil. Once boiling, lower the heat, cover the pot, and let it simmer for 15-20 minutes until all the water has been absorbed and the rice is tender. Remove from heat, fluff the rice with a fork, and to ensure it dries out a bit for making fried rice, spread it out on a tray.
2. Heat a wok over high heat until it’s smoking, then add the vegetable oil and swirl it around to coat. Toss in the garlic, shallots, chili, and spring onions, stirring for a few seconds. Next, add the chorizo pieces and sauté for about 30 seconds until they’re crispy at the edges, then throw in the baby scallops and stir for another 15 seconds. Drizzle in some rice wine or dry sherry for seasoning, then mix in the cooked rice, ensuring it soaks up all those delicious flavours. Season with tamari or light soy sauce, salt, and white pepper, tossing it well until the rice turns a light brown colour. Finally, add the lemon juice and fold in the coriander. Give it one last stir before serving it up right away in bowls.