One of the first dishes that Ocean learned to cook was fried rice. It's still one of his favorites... though, he's been elevating his fried rice game quite a bit lately!
Que THIS recipe for example: Seafood Fried Rice! Fresh Pacific White Shrimp, Clams, Mussels - and don't forget the butter and garlic. Let's just say he's come a long way from his spam and egg fried rice (though we still love that version, too!)
1 Pound Pacific White Shrimp (Head Off)
1.5 Pounds Clams
1 Pound Mussels
1/4 Cups Butter
2 Cloves Minced Garlic
3 Rice Cups Calrose Rice (Medium/Short Grain)
1 Rice Cup Canned Clam Juice (More if needed)
2 Medium Tomatoes, Diced
1/2 Medium Bell Pepper, Small Diced
Salt, To Taste
Soak clams and mussels in cold water 1-hour prior to cooking. Rinse and drain water right before cooking.
Remove heads from Pacific White Shrimp, rise and set aside. For this recipe, we left the shells on, however you may prepare to your preference.
Measure 3 rice cups of Calrose rice into a bowl. Wash and strain out all water. Set aside.
Place a skillet pan or pot on medium heat. Add butter and garlic; saute for 1-2 minutes until butter is melted and garlic is browned.
Add Pacific White Shrimp, saute in butter and garlic for 2-3 minutes, until shrimp turns orange/white in color.
Next, add clams. Cook for 1-minute then add mussels. Place a lid on your pan/pot and allow seafood to cook for another 3-4 minutes or until your shellfish start "popping". Popping means shells on clams and mussels will begin to automatically open .
Remove pan from heat. Using a colander, strain the seafood from the butter and seafood base (sauce) that was produced during cooking. Be sure to reserve the butter sauce, set aside. In a separate dish, reserve seafood and set aside.
In a large measuring cup or bowl, combine clam juice and reserved butter and seafood base. Start with 1-cup of clam juice, however note that you may need to add more depending on the amount of butter base produced. You will need a total of 3 rice cups of the combined liquid. *We used rice cups, which is different than a standard cup. If you use a standard cup measurement, be sure to measure your rice with the same standard cup.
Place a pot on medium heat. Add the 3-rice cups of clam/butter sauce into the pan, then add washed rice and tomatoes. You should have a 1:1 ratio of rice to clam/butter sauce liquid. Cover with a lid, being sure there is a vent for steam to escape. Cook for 10-15 minutes.
At this point, liquid should be mostly absorbed by rice. Give rice a stir, turn down heat to low and cover once again. Simmer for another 15-minutes.
Add bell peppers; combine well with rice. Tomatoes should now be stewed and rice should be fully cooked and fluffy. Season with salt (to taste) and stir well.
Pour seafood back into pot to top rice. Cover pot once again and allow to sit on low heat for another 2-3 minutes.
Remove from heat. Garnish with chopped fresh cilantro, serve and enjoy!
WATCH THE TUTORIAL:
To see this recipe in action, watch Ocean's tutorial below: