Mixed Seafood Fried Rice

In case you hadn't noticed—maybe you haven't been here in a while or maybe this is your first time visiting—I'm craving fish and seafood hard lately. I can't seem to get enough of it. While I am happy to eat it absolutely any time of the year, there's something about the Lenten season that brings it to the forefront. I'm sure it's the fact that I watch too much tv, and all the fast food places are advertising their fish sandwiches at every commercial break (because I'm not Catholic). Whatever the reason, I'm taking full advantage of it and working daily to satisfy that craving.

The other day at the market, I was passing a little freezer case, one of the kinds that's open like a table, not shelves enclosed by doors. There amongst the packages of frozen mussels, clams, and lobster tails, there were a few packages of a cooked seafood mix that were labeled as "paella mix". It included individually quick frozen octopus, squid, mussels, shrimp, and surimi (aka fake fake crab legs or pollock). This triggered a memory of seeing Nigella use a bag of frozen seafood to make a speedy seafood supper once upon a time. I remember wanting to make that; into my cart it went. Okay, into my cart went 2 packages, because if you're gonna do it, you might as well do it right.

One package is still hanging out in the freezer awaiting it's seafood supper fate a la Nigella Lawson. The other package made its way into a big batch of fried rice. Does that sound strange?

I recently received a new wok. A beautiful 12 inch stainless steel one that is part of OXO's new Stainless Steel Pro Cookware series. Although I think a wok is an essential piece of cookware to own, I haven't had a good one in years. I've been testing out a bunch of high-heat stir-fries and other quick meals ever since. I happen to love fried rice in any form, and thought it would be the perfect vehicle for featuring that extra bag of mixed seafood I picked up—and for making another dish in my new wok.

I love cooking with good, heavy stainless steel; it makes me feel like I'm back in the restaurant. I've been wanting to build up my own inventory, and after a week-long cooking spree with my new wok, I know that OXO's new line fits the bill. It's high quality, but it's still pretty darn affordable. Here's a glimpse at what you can expect from it...

Features of OXO Stainless Steel Pro Cookware:

• Durable, all-metal 3-ply construction that can move directly from stovetop to oven or broiler (safe up to 430° F).
• Made of stainless steel, which offers durability and elegance, but also superior heat conductivity.
• 3-ply construction with stay-cool stainless steel handles.
• Drip-free pouring edges and rounded bottoms that make stirring easy.
• Made of professional-grade materials backed by a lifetime warranty.
• Clear, tempered glass lids so you can easily check on the progress of your dish.
• Dishwasher safe (not that I'd know...you know, I am the dishwasher in this house).

OXO Stainless Steel Pro Cookware Line:

• 12 Inch Wok + Cover (as featured in this post)
• 10 Inch Covered Skillet
• 10 Inch Open Frypan
• 12 Inch Open Frypan
• 5 Quart Casserole + Cover
• 2.5 Quart Sauce Pan + Cover
• 11 Inch Square Grillpan
• 13 Piece Set

...still want to know more? Check out the whole line of Stainless Steel Pro Cookware at the OXO website, or find more reviews by searching the #OXOCookware hashtag on social media.

Now, here's the recipe for Mixed Seafood Fried Rice that you can enjoy now, or anytime of the year in endless variations by switching up the fish and seafood that you put into it!

Mixed Seafood Fried Rice

Classic fried rice, pumped up with a mixture of fish and seafood. Perfect for the Lenten season.

by Heather Schmitt-Gonzalez

Prep Time: 10 minutes

Cook Time: 12 minutes

Keywords: stir-fry entree dairy-free nut-free sugar-free pescetarian fish rice seafood

Ingredients (serves 6-8)

• 4 tablespoons oil, divided
• 1 pound mixed chopped seafood
• 8 to 12 ounces mild white fish, cut into chunks
• 4 cups cooked rice (any kind you like)
• 3 cloves garlic, minced
• 1 shallot, minced
• 1-inch piece of fresh ginger, peeled and minced
• 1 cup julienne carrots
• 1-1/2 bell peppers (any color), cut into 1/4-inch dice
• 1/2 cup thinly sliced bok choy
• 1/2 cup peas
• 1/3 cup tamari or low-sodium soy sauce
• sea salt
• freshly ground black pepper

Instructions

Pat your seafood and fish dry with paper towels (especially important if using previously frozen and thawed seafood or fish), then season them with a little salt and pepper.

Set a 12-inch wok over high heat and add 2 tablespoons of the vegetable oil. Once hot, add the seafood and fish and stir-fry until just cooked through, 2-3 minutes. Scoop into a small bowl and reserve.

Heat the remaining 2 tablespoons oil in the wok, then add garlic, shallot, ginger, carrots, bell peppers, and bok choy. Stir-fry until just tender, 2-3 minutes.

Add the cooked rice and stir to coat, cooking for another 2 minutes. Stir in the tamari and peas, then gently toss in the reserved seafood and allow to cook for 1 minute longer.

notes:

I used a bag of mixed seafood labeled "paella seafood". It would be just as easy to grab 16 ounces of mixed raw shrimp, mussels, clams, crab, squid, octopus, or scallops. You could also use canned crab meat or clams, smoked fish or oysters, or any other varieties of seafood you like. Along the same lines, you could choose any type of fish you like, as well.

Sometimes I'm in the mood for eggs in my fried rice. You could scramble about 4 eggs up and fold them into the rice at the very end, or top each serving with a fried egg, to switch things up.

I received a free OXO Stainless Steel Pro 12 Inch Wok + Cover for the purposes of testing and review. I was not compensated for writing this post. All opinions are my own.