 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
A quick recipe from Martin Yan Ingredients:
1 tablespoon vegetable oil |
5 ounces firm white fish fillets or 5 ounces sea scallops, cut into small cubes |
1 cup thinly sliced baby bok choy or 1 cup other leafy greens |
4 cups cold cooked long-grain rice |
2 teaspoons fish sauce |
2 teaspoons soy sauce |
2 tablespoons chopped cilantro |
Directions:
1. Place a stir-fry pan over high heat until hot.
2. Add oil, swirling to coat sides.
3. Add fish and cook, stirring, until it turns opaque, about 1 1/2 minutes.
4. Add rice, separating grains with back of a spoon.
5. Add sliced greens, fish sauce, and soy sauce.
6. Stir to combine and cook until rice is heated through, 2 to 3 minutes.
7. Stir in cilantro and serve.
|
|