Recipe courtesy of Chef JJ Johnson of Cleo TV as featured on his new show, “Just Eats with Chef JJ.”
Yield: 6 servings | Total Time: 2 hours 25 minutes
INGREDIENTS
2 tablespoons olive oil
1 large onion, diced (2 cups)
kosher salt
2 cloves garlic, minced
1 bird’s eye chili, seeded and minced
1 cup shelled edamame, cooked
½ cup carrot, julienned
1 cup shredded Savoy cabbage
3 cups cooked black rice, refrigerated on a baking sheet for at least 2 hours
1 cup bean sprouts
1 cup pineapple, small diced
2 scallions, sliced
¼ cup soy sauce
1 teaspoon sweet chili sauce
½ pound scallops quartered
PREPARATION
- Heat the oil in a large skillet or wok over medium-high heat.
- Add the onion and season with salt and cook, stirring often, until the onion has become translucent, 2 to 3 minutes.
- Stir in the garlic and chile and cook until the garlic is fragrant but not browned, about 1 minute.
- Add the edamame, carrot, and cabbage and cook, stirring constantly, until the vegetables are tender, 3 to 4 minutes.
- Stir in the rice and cook over high heat, stirring to completely incorporate the rice and vegetables.
- Add the scallops, bean sprouts, pineapple, scallions, and soy sauce.
- Cook over medium- high heat, stirring constantly, until heated through, about 2 minutes.
- Once all of the ingredients are heated through, press the rice mixture down with your spatula to toast and caramelize the rice.
- Let the packed rice sit for 2 to 3 minutes, then turn the rice, press, and continue on the other side.
- Remove from the heat one the rice is sizzling hot and toss in the sweet chili sauce right before serving.
JJ’s Tip: Day old rice tends to dry out which is better for making fried rice.
For more recipe, check out Johnson’s book, “Between Harlem and Heaven: Afro-Asian-American Cooking for Big Nights, Weeknights and Every Day.”
