Fish Fried Rice
1 tbsp vegetable oil
5 oz firm white fish fillet or sea scallops, cut into small cubes
1 cup thinly sliced baby bok choy or other leafy greens
4 cups cold cooked long-grain rice
2 teaspoons fish sauce
2 teaspoons soy sauce
2 tbsp chopped cilantro
5 oz firm white fish fillet or sea scallops, cut into small cubes
1 cup thinly sliced baby bok choy or other leafy greens
4 cups cold cooked long-grain rice
2 teaspoons fish sauce
2 teaspoons soy sauce
2 tbsp chopped cilantro
Place a stir-fry pan over high heat until hot. Add oil, swirling to
coat sides. Add fish and cook, stirring, until it turns opaque, about 1
1/2 minutes. Add rice, separating grains with back of a spoon. Add
sliced greens, fish sauce, and soy sauce. Stir to combine and cook
until rice is heated through, 2 to 3 minutes. Stir in cilantro and
serve.
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