Seafood Rice
When it comes to dried seafood, dried conch is as popular as dried fish and shrimp—delicious pan-fried as a snack with drinks, or simmered into a savory, tempting soup. At home, my family's favorite way to enjoy it is in a one-pot seafood rice. It's simple, nutritious, and full of flavor—truly a dish everyone loves. On lazy days off, when I don't feel like stir-frying, I make a fragrant pot of seafood rice, pair it with a quick seaweed and egg drop soup, and dinner is ready in no time. Simple as it is, my family always finishes it with great satisfaction. Today I'm using my Qiaofu rice cooker to make this seafood rice. Here's the recipe—give it a try if you love seafood.
Ingredients
large shrimp
6
dried scallops
50g
dried clams
60g
rice
2 cups
water
as needed
soy sauce
15g
rice wine
10g
ginger slices
as needed
Instructions
1
Step 1
Prepare the ingredients.
2
Step 2
Soak the dried scallops and dried clams in water for about 10 minutes. The dried seafood will soften, and you can wash off some of the sand. Tear the scallops into small pieces by hand for better flavor in the rice.
3
Step 3
While preparing the scallops, you can use a toothpick to remove the vein from the shrimp at the second joint. Then add soy sauce and rice wine to marinate briefly, which adds flavor and removes any fishy taste.
4
Step 4
Rinse the rice thoroughly, then add water to the 2-cup mark. I'm using Northeast rice, so the water amount is for reference only.
5
Step 5
Pour the scallops and clams into the rice, mix well, and add the ginger slices.
6
Step 6
Arrange the shrimp neatly in the pot. I don't usually add salt when cooking seafood rice, but you can add a little if you prefer it saltier.
7
Step 7
Press the cook button to start. It takes about 30 minutes to cook, and by then the aroma will fill the whole house. The seafood flavor is amazing!
8
Step 8
The seafood rice is ready, with distinct grains of fluffy rice and fresh seafood. Take it easy—rice and seafood in one pot, and in half an hour, the aroma fills the house.
