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Pineapple Black Fried Rice with Scallops

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

  1. Heat the oil in a large skillet or wok over medium-high heat.
  2. Add the onion and season with salt and cook, stirring often, until the onion has become translucent, 2 to 3 minutes.
  3. Stir in the garlic and chile and cook until the garlic is fragrant but not browned, about 1 minute.
  4. Add the edamame, carrot, and cabbage and cook, stirring constantly, until the vegetables are tender, 3 to 4 minutes.
  5. Stir in the rice and cook over high heat, stirring to completely incorporate the rice and vegetables.
  6. Add the scallops, bean sprouts, pineapple, scallions, and soy sauce.
  7. Cook over medium- high heat, stirring constantly, until heated through, about 2 minutes.
  8. Once all of the ingredients are heated through, press the rice mixture down with your spatula to toast and caramelize the rice.
  9. Let the packed rice sit for 2 to 3 minutes, then turn the rice, press, and continue on the other side.
  10. 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.”

MORE RECIPE FROM CHEF JJ JOHNSON

Jollof Rice and Beans with Tomato Sauce

fried ricepineapplescallops
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