Rice > Japanese

Seafood Hayashi Rice Recipe

Ingredients with Measurements:
- 1 cup of uncooked rice
- 1 tablespoon of vegetable oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 can of diced tomatoes (14.5 ounces)
- 1 tablespoon of tomato paste
- 1 tablespoon of Worcestershire sauce
- 1 tablespoon of soy sauce
- 1 teaspoon of sugar
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 pound of shrimp, peeled and deveined
- 1/2 pound of scallops
- 1/2 cup of frozen peas
- 1/4 cup of chopped parsley

Special equipment needed:
- Large skillet with lid

Step-by-step instructions:

1. Rinse the rice and cook according to package instructions.

2. In a large skillet, heat the vegetable oil over medium heat.

3. Add the chopped onion and minced garlic to the skillet and sauté until they are soft and fragrant.

4. Add the diced tomatoes, tomato paste, Worcestershire sauce, soy sauce, sugar, salt, and black pepper to the skillet. Stir to combine.

5. Bring the mixture to a simmer and then reduce the heat to low. Cover the skillet with a lid and let it cook for 10 minutes.

6. Add the shrimp, scallops, and frozen peas to the skillet. Stir to combine.

7. Cover the skillet with the lid and let it cook for an additional 5-7 minutes, or until the seafood is cooked through.

8. Once the seafood is cooked, remove the skillet from the heat and stir in the chopped parsley.

9. Serve the seafood hayashi rice over the cooked rice.


- Time:
Preparation time: 15 minutes
- Cooking time: 20-25 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4 servings

Nutritional information:
- Calories: 400
- Fat: 8g
- Carbohydrates: 56g
- Protein: 24g

Substitutions for ingredients:
- Vegetable oil can be substituted with olive oil or canola oil.
- Shrimp and scallops can be substituted with any other seafood of your choice.
- Frozen peas can be substituted with any other frozen vegetable of your choice.

Variations:
- Add diced bell peppers or carrots for additional flavor and nutrition.
- Use chicken or beef instead of seafood for a different protein source.
- Add hot sauce or red pepper flakes for a spicier dish.

Tips and tricks:
- Make sure to devein the shrimp before cooking.
- Do not overcook the seafood, as it can become tough and rubbery.
- Use a non-stick skillet to prevent the rice from sticking to the bottom of the pan.

Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the seafood hayashi rice in the microwave or on the stovetop until heated through.

Presentation ideas:
- Serve the seafood hayashi rice in a bowl or on a plate.
- Garnish with additional chopped parsley or sliced green onions.

Pairings:
- Serve with a side salad or steamed vegetables for a balanced meal.

Suggested side dishes:
- Mixed green salad with a vinaigrette dressing
- Steamed broccoli or green beans

Troubleshooting advice:
- If the rice is too dry, add a splash of water or chicken broth to the skillet and stir to combine.

Food safety advice:
- Make sure to cook the seafood to the appropriate temperature to prevent any foodborne illnesses.

Food history:
- Hayashi rice is a Japanese dish that originated in the early 1900s. It is a tomato-based stew that is typically served over rice.

Flavor profiles:
- The seafood hayashi rice is savory and slightly sweet, with a tangy tomato flavor.

Serving suggestions:
- Serve the seafood hayashi rice as a main dish for lunch or dinner.

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Region: Japanese

Taste: Savory, Umami, Rich, Hearty, Seafoody