Instructions: Seafood Alternatives: cubed salmon
Rinse the shrimp, squid rings and scallops and pat dry with paper towels.

Heat the oil in a wok or large skillet over high heat. Add the garlic and ginger and cook until just golden and fragrant, 20 to 30 seconds. Add the onion and carrot and stir-fry until just beginning to soften, 1 to 2 minutes. Add the shrimp, squid and scallops and stir-fry until evenly opaque on the surface, 3 to 5 minutes.

Add the rice and peas and continue to stir-fry over high heat until the rice is thoroughly heated and the shrimp and scallops are opaque through the center (cut to test), 2 to 3 minutes longer. Transfer the fried rice to individual rice bowls or plates and sprinkle with sliced green onion. Pass the soy sauce separately.

This recipe yields 2 to 4 servings.

Comments: This Chinese staple is an easy and delicious way to use leftover rice and meats. Here we suggest a small variety of seafoods to combine, but you can also prepare the recipe using 3/4 pound of single seafood instead of all three.

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