Scallop and Seaweed Fried Rice

Name: Scallop and Seaweed Fried Rice
Total time: 20 min
Yield: 339.5 g
Ingredients: Steamed White Rice 70 g; Fresh Egg 55 pcs; Olive Oil 3.5 g; Dried Seaweed 5 g; Frozen Pen Shell Scallop 110 g; Fresh Cabbage 70 g; Korean Red Pepper Powder 5 g; Allulose Syrup 10 ml; Low-sugar Oyster Sauce 3 g; Dark Soy Sauce 8 ml

Cook 20 min Difficulty EASY 368 kcal

#Scallop Fried Rice #Seaweed Fried Rice #Seafood Fried Rice #Healthy Food #Korean Cuisine #Quick Recipe #Home-cooked Meal #Seafood Rice #Low Calorie #Scallop Dish

Image coming soon

Ingredients

Main ingredients

Steamed White Rice 70 g
Fresh Egg 1 pcs
Olive Oil 3.5 g
Dried Seaweed 5 g
Frozen Pen Shell Scallop 110 g
Fresh Cabbage 70 g

Seasonings/Sauce

Korean Red Pepper Powder 5 g
Allulose Syrup 10 ml
Low-sugar Oyster Sauce 3 g
Dark Soy Sauce 8 ml

Nutrition summary

Carbohydrates 47.65 g 48%

Protein 29.79 g 30%

Fat 9.44 g 22%

Serving size 339.5g

Cooking steps

1

Soak the seaweed & blanch the scallops
2

Finely chop the cabbage and dice the scallops
3

Stir-fry the cabbage & scallops
4

Scramble the eggs, add the seaweed, and stir-fry together
5

Add the rice, stir-fry, then add the seasonings

Scallop and Seaweed Fried Rice

AI 영양사 앤디