Dinner tonight: scallop and scallion fried brown rice

Fried rice is an easy dish to throw together but it sometimes lacks pizzazz. Scallops, scallions, pineapple and fresh ginger change all that, giving the dish a spicy-sweet Polynesian slant.

Prep time 15 min

Cook time 35 min 

Serves 4

• 250 ml (1 c) instant brown rice
• 45 ml (3 tbsp) peanut oil, divided
• 2 large eggs, lightly beaten
• 450 g (1 lb) bay scallops
• 500 ml (2 c) fresh pineapple chunks (1 cm/1/2 in)
• 15 ml (1 tbsp) peeled and minced fresh ginger
• 2 garlic cloves, minced
• 250 ml (1 c) frozen or fresh mixed pepper strips (green, yellow, red)
• 250 ml (1 c) chopped green onions
• 45 ml (3 tbsp) reduced-sodium soy sauce
• 15 ml (1 tbsp)  rice vinegar1. Cook the rice according to the package directions, omitting any fat. Transfer the rice to a large baking sheet and spread into a single layer. Let stand for one hour at room temperature or in the refrigerator overnight.
  2. Heat 15 millilitres (one tablespoon) of the oil in a large nonstick skillet over medium-high heat. Add the eggs and cook, stirring, until set, one to two minutes. Transfer to a medium bowl.
  3. Heat 15 millilitres (one tablespoon) of the remaining oil in the skillet and add half of the scallops. Cook, stirring occasionally, until lightly browned, three to four minutes. Transfer to the bowl with the eggs, then return the skillet to the stove and cook the remaining scallops.
  4. Heat the remaining 15 millilitres (one tablespoon) oil in the skillet. Add the pineapple and cook until it starts to brown, three to four minutes.
  5. Stir in the ginger, garlic, pepper strips and green onions and cook until the peppers soften, three minutes.
  6. Add the rice and cook until hot, two minutes.
  7. Add the eggs and scallops and cook until hot, one minute.
  8. Stir in the soy sauce and vinegar and cook for 30 seconds.

Give the rice a bit of welcome crunch by stirring in some toasted chopped cashews.

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