Step-by-step recipe for cooking rice with seafood. Thai fried rice with seafood Rice with seafood in oil

Hello, dear readers, welcome to the site!

Now is the time of Lent, which means that for many people food of animal origin is prohibited. But our body requires a balanced diet every day, regardless of the time of year and religious preferences. Therefore, in the process of searching for an additional source of protein, I discovered a very tasty, light and at the same time satisfying dish - rice with seafood (paella).

At its core, this culinary product is very similar to pilaf, only instead of meat, seafood products that are less fatty and more beneficial for our body, such as shrimp, squid, mussels and octopus, are used.

These aquatic inhabitants are an excellent source of protein and essential amino acids, which they contain even more than meat, and they are absorbed much better than their animal counterpart. Seafood is also rich in the following substances.

Polyunsaturated fatty acids (Omega 3)- help prolong life by strengthening the walls of blood vessels, lowering cholesterol levels and reducing the risk of developing cancer.
Vitamins- groups B, A, E, C, D - improve metabolic processes, improve vision, the functioning of the gastrointestinal tract and other vital systems in the human body.
Minerals and trace elements- iodine, calcium, iron, phosphorus, potassium, zinc, selenium, magnesium, manganese - help normalize the functioning of the thyroid gland, cardiovascular system, remove excess fluid and heavy metal salts from the body.

It is very important that with this combination of substances a person receives maximum benefit: selenium helps absorb iodine, and vitamin D helps calcium. Along with this, seafood contains a small amount of calories, due to which it can rightfully be considered a dietary dish and is even recommended for people with excess body weight.

The next main component of paella is boiled rice. It also contains vitamins, micro and macroelements, but in greater quantities it contains complex carbohydrates, which help saturate the body for a long time, being a source of energy and strength. Of course, this product is not as dietary as a sea cocktail, but its calorie content can be significantly reduced if you use unrefined brown or steamed cereal.

So, let's get started with preparing this wonderful Lenten dish...

Nutritional value of the dish per 100 grams.

BZHU: 8/4/16.

Kcal: 127.

GI: average.

AI: average.

Cooking time: 40 min.

Number of servings: 7 servings.

Ingredients of the dish.

Frozen seafood - 500 g.
Rice - 350 g (2 tbsp).
Carrots - 130 g (1 piece).
Garlic - 10 g (2 cloves).
Water - 420 ml (2 tbsp).
Salt - 7 g (1 tsp).
Spices - 7 g (1 tsp).
Sunflower oil (for frying) - 30 ml (3 tbsp).
Greens - optional.

Recipe of dish.

Prepare the ingredients. Peel the garlic and carrots.

In classic paella, only short-grain rice is used, but I used steamed long-grain rice, as it contains less starch and the final dish is more crumbly and neat.

Let's start cooking by cooking rice. To do this, rinse the cereal several times under the tap until the liquid becomes clear. Place the grain in a saucepan, fill it with water 1-1.5 fingers above the level of the rice, put it on maximum heat until it boils.

After the liquid begins to boil, reduce the heat to low, cover the saucepan with a lid and simmer the cereal for 12 minutes.

If you are not sure about the quality of the glaze, it is better to remove it by washing the sea cocktail. Then put the seafood in a hot frying pan with vegetable oil (2 tbsp), be careful - the fat may splatter, and fry until the moisture has completely evaporated and a golden surface has formed (about 10 minutes). Don't forget to stir the product so it doesn't burn.

Grate the carrots (I use Korean carrot holes), finely chop the garlic.

Cover the finished rice with a towel to remove excess moisture and make it more crumbly. Leave the cereal in this position for 15 minutes.

Fry the vegetables in a hot frying pan with oil over maximum heat, stirring occasionally, for 5-7 minutes until golden brown.

This is an unaffordable luxury, we assure you: domestic producers from the Far East have learned how to properly freeze and transport, which means that now everyone can afford precious seafood anywhere in our country.

The host of the program, Lara Katsova, shared a spicy recipe with Chinese roots, watch the video!

RECIPE FOR RICE WITH SEAFOOD CHINESE STYLE

What do you need:
350 g rice
700 ml boiling water
1 lemon
half a chili pepper
1 clove of garlic
12 scallops
1 pinch Chinese 5 spice mixture
30 ml olive oil
several green onions
3 eggs
1 tbsp. soy sauce
30 g butter
1 tbsp. honey
1 small bunch of cilantro

How to cook Chinese seafood rice:

1. Place rice in a saucepan and pour boiling water over it. Place over medium heat, cover and cook until tender.

2. Remove the zest from the lemon, finely chop the chili pepper and garlic.

3. Place the scallops on the work surface, carefully cutting each one crosswise. Sprinkle zest, chili pepper and garlic evenly over scallops. Season with Chinese seasoning and drizzle with olive oil. Rub all this thoroughly into the scallops and leave to marinate for 5-10 minutes.

4. Finely chop the green onions and mix with lightly beaten eggs. Add soy sauce and a little olive oil. Mix. Pour the mixture into the pan with the rice, reduce the heat to low, cover and cook for a few more minutes.

5. Fry the scallops in a mixture of butter and olive oil for no more than 3 minutes. At the end add honey and salt. Cook for another minute.

6. Place rice in a heap on a large platter and place scallops on top. Garnish with finely chopped cilantro.

Rice and seafood go well together. And most importantly, they fit perfectly into the gluten-free diet menu. And absolutely all family members will like the dish - both those who are forced to adhere to a diet and those who are free from food restrictions. The rice with seafood prepared according to our recipe differs from the classic one - we did not use white wine in it. This ingredient, of course, gives the dish an indescribable taste and aroma. But choosing a wine that is guaranteed to be gluten-free is not always possible.

To prepare seafood rice, take:

300-400g of sea cocktail (assorted seafood) - frozen or fresh;

150 g rice;

olive oil;

half a medium sized carrot;

half a small onion;

1 small tomato or 1 tbsp. tomato paste (optional); you can - frozen tomato;

2 cloves of garlic;

400 ml water or broth;

Rice with seafood: recipe with photos

If you have frozen seafood, leave it to thaw at room temperature in a colander, and then rinse thoroughly under cool running water.

Finely chop the onion and garlic. If necessary, chop the seafood (I chopped it to make it easier for the child to eat the finished dish).

Heat olive oil in a frying pan and fry chopped onion and garlic in it for a minute. Then add the seafood, add salt and fry over medium heat until the squid turns white and softens. In this case, the seafood platter needs to be stirred from time to time. Bring it to readiness and set the pan aside.

While the seafood is being prepared, we have time to peel and grate small carrots on a fine grater.

Let's take the rice. In another frying pan, heat 3-4 tablespoons of olive oil. Pour rice into it and stir well. The goal is for all the grains of rice to be saturated with oil. A couple of minutes to fry the rice is enough.

Add tomato paste to the rice. If you have a fresh tomato, chop it finely. If frozen, heat it under hot tap water for a few seconds, peel off the peel with your hands and add the tomato to the rice. Add the already prepared carrots there. Salt well.

Mix, fry for a minute or two, and pour in 150 ml of water or broth. Bring to a boil and reduce heat. Leave to cook and evaporate.

When the liquid evaporates, add another 150 ml. When it almost evaporates, you can try the rice; most likely he will be ready. Then add another 50 ml of water and prepared seafood. Once again we check the taste of the dish for salt; if necessary, add more salt and add spices that we consider necessary. Rice with seafood will benefit from spices. Simmer under the lid on low heat for another 5-7 minutes.

Fried. In Thailand, you can easily try this dish, because they sell it at every turn. Rice in Thai is called “kaw pad”, literally translated as “fried rice”. There are such clarifying names: “kau pad kai” - that is, rice with egg, “kau pad gai” - with chicken. “Kau pad mu” - rice with meat, with shrimp - “kau pad goong”. In addition, you can combine egg, chicken, and shrimp in one recipe. This article will tell you about all this.

Some secrets to choosing ingredients

The main component of the Thai fried rice dish, as the name suggests, is, of course, rice. You can take both long-grain and short-grain. There is no fundamental difference, so you can follow your taste. The main thing is that the rice does not boil and crumble during cooking.

In second place among the ingredients are seafood. As for shrimp, it is best to take already peeled ones. The most common shrimp will do; you don’t have to spend money on king or tiger shrimp. But this is a matter of taste. You can also buy it, which may include mussels, shrimp, squid, and other seafood.

You can use absolutely any seasonings. Use the ones your family likes. Some people believe that curry seasoning must be present. But you can also use special-purpose mixtures for pilaf or rice. Fortunately, there are a lot of such good things in our time.

Seafood rice recipe

Fried rice, which comes in a variety of recipes, is very easy to prepare. In this case we will use the following ingredients:

250 g rice;
two bell peppers;
onions (1 pc.);
two eggs;
squid (1 piece);
king prawns (8 pcs.);
200 g mussels;
one lime;
soy sauce;
salt;
vegetable oil.

In salted water. Cut the bell pepper and onion into cubes and fry them in oil for 2-3 minutes. Cut and fry for 1-2 minutes in sunflower oil, add mussels and fry for another three minutes. Boil the shrimp and clean them without removing the tails. We add them to the squid with mussels, sprinkle with the juice of a quarter of the lime. Fry the eggs in a frying pan so that you get the so-called “scrambled egg”.

Fry the boiled rice in vegetable oil until dry. Add seafood, vegetables and eggs to it, fry for another 2-3 minutes. Serve the dish with soy sauce and lime.

Kau pad goong recipe

To which we will now outline, you will need:

sunflower oil - three tbsp. l.;
large cloves of garlic - several pieces;
large shrimp - 7-8 pcs.;
two eggs;
rice - one and a half glasses;
tomato ketchup - 2.5 tbsp. l.;
sugar - one tsp;
soy sauce - one and a half tbsp. l.;
greenery.

This is how we will prepare Thai fried rice with shrimp. First, let's cook the cereal. Next, take a frying pan with high walls, heat the oil in it, and fry the chopped garlic until golden brown. Add peeled shrimp. There is one very important nuance. If large specimens are used, it is extremely important to remove the intestines from them. Otherwise, you may get mild poisoning. And it is very easy to remove it. We tear off the head of the shrimp, clean the scales, make a small incision along the ridge, and remove the intestines (thin black strip).

Once the shrimp are fried, remove them and the garlic from the pan. Break eggs into a frying pan. Tear the resulting omelette into thin pieces with a wooden spatula, add the already boiled rice, and mix thoroughly. Now add sugar, ketchup, mix everything and keep on fire for two minutes. Place the rice on a plate. Place shrimp on top and decorate with herbs.

“Kau pad” with egg, chicken, shrimp

Thai-style rice with egg can be prepared together with shrimp and chicken. We suggest you familiarize yourself with this recipe. You will need the following ingredients:

one red pepper (sweet);
one chili pepper (red);
one egg;
one tbsp. l. olive oil;
two heads of onions;
three cloves of garlic;
3 tbsp. l. chicken broth (boiled water);
3 tbsp. l. soy sauce;
one tbsp. l. curry;
one tsp. Sahara;
100 g cashew nuts;
500 g boiled rice;
150 g pineapple;
200 g boiled shrimp (peeled);
two bunches of onions (green);
300 g chicken fillet.

Heat olive oil in a frying pan. Add onion cut into rings, red bell pepper cut into cubes, chili pepper (red), garlic. Fry everything for 1-2 minutes over very high heat.

At the same time, we stir everything diligently. Lightly beat the egg and pour it into the vegetables. Fry for a minute. Add soy sauce, chicken broth, sugar, curry. Mix. Cut the chicken fillet and add to the already seasoned vegetables. Fry for five minutes. Add cashews and mix well. Add rice without lumps, pineapple, shrimp. Mix. Fry for five minutes, remove from the stove, add chopped green onions. Mix everything. You can use green onions for decoration. We eat Thai rice and mentally enjoy our trip to Thailand.

Kaw pad kai recipe

If you want to cook rice in Thai style, but finances do not allow you to buy shrimp, which are still not cheap nowadays, then you can prepare it from those products that you always have in the house. For example, from:

Heat oil in a frying pan. Add egg and garlic. Fry a little so that the garlic gives its smell to the egg. Add rice, stir thoroughly until the mixture is even, and fry. Season with sugar and soy sauce. Mix well. Decorate with greens. Can be served with fresh vegetables and green onions.

Post scriptum

Thais, when serving rice (recipes can be completely different), almost every restaurant offers Thai sauce, which has a sweet and sour taste. Its peculiarity is that it gives dishes an extraordinary taste, piquancy and spiciness. If you want to surprise your household or guests, you can prepare this sauce yourself or buy it in Asian grocery stores or supermarkets.

Today I want to share with you a recipe for a very simple dish. Thai wok-fried rice with seafood. This dish is quick to prepare, any housewife can do it, and it’s very tasty.

A small lyrical digression from the preparation of the dish and just a few words about Thailand. I can say with confidence that Thailand is my country. It has everything I love.

The first is elephants. They are everywhere... alive... very real :-) They just walk down the street. And naturally a sea of souvenirs, frames, stands and other things in the form of elephants.
I collect elephants, I have a lot of them, if a living one could fit in an apartment, then I would also live with me. Today, my very good friend added a new elephant to my collection, which by the way is why I am writing this post. Thank you, Mykola :-)

So, secondly, orchids grow there, flowers that I adore.

Thirdly, they have the freshest seafood. Huge, delicious, cheap but fresh shrimp. And as a rule, they are prepared very tasty in any eatery.

Fourth, it’s warm and sunny there.

Fifth, they offer amazing professional Thai massages for cheap. I really wanted a massage now.

Sixth, in Thailand there are truly smiling and extremely friendly people.

This list could go on for a long time, but it’s better to experience it all for yourself once. Although among my friends there are different opinions. For some, Thailand is too exotic, discomfort, poverty and other negative things. If you are going to Thailand, then be sure to do so with a specific intention: to get to know this country from the inside, allow yourself to see all this exotic, local life, and in no case expect that it will be something like Europe.

Now I remember and understand that I still enjoyed going to Thailand. It’s better to go immediately for several months, or even half a year.

Okay, let's start cooking the rice.

Ingredients:

Rice - 200 grams (one mug)
Seafood - 200 grams
Pepper - 1-2 pcs
Egg - 1 piece
Green onions, chili peppers, garlic
Spices: salt, pepper, basil, coriander, ginger
Soy sauce to taste (about 1-2 tablespoons)

Preparation:

Boil the rice until done.The rice should be separate and not sticky. Therefore, it is very important not to overcook the rice. It is better to use long grain rice.
Thaw seafood if necessary. Usually I boil it first, bring it to a boil and boil for 2-3 minutes and it’s ready. But you don’t have to boil it, but just cook it in a wok, more on that below.
In a separate bowl, beat the egg with a fork as for an omelet. Add some salt and pepper.
Add a little olive oil to the wok. Fry the garlic (and/or chili pepper) until golden brown.
Add seafood to the already heated wok and fry for another 2-3 minutes, stirring constantly with a spatula.
Place the contents in the frying pan to the side. In the other half of the frying pan, pour in the egg. And stir constantly with a spatula until done, about 1-2 minutes. You will get small pieces of fried egg. Mix together with seafood.
Add diced peppers and green onions. For variety, you can add diced tomato and corn. Stir everything vigorously for 1-2 minutes.
Pour soy sauce into the pan and add spices.
Place the boiled rice in the wok and continue stirring. After 3-5 minutes, remove from heat.
Place the rice on plates and serve.

P.S. Almost all Thai restaurants serve sweet and sour Thai sauce. It gives the dish an extraordinary taste, piquancy and spiciness. You can prepare it yourself, you can buy it in the market, or in shops with Asian products. I specifically found a picture that shows the consistency of the sauce. It should look like this, but it could be a different brand.