One of my go-to Asian restaurants for lunch is Asian Mint – located at Forest & 75 in the shopping center right behind the RIP Black Eyed Pea, soon to be Matitos. The service is always fast, the portions are ridiculously large (good for a big eater like myself), and the food certainly doesn’t disappoint – especially the Yellow Fried Rice.
This was my first attempt at trying to recreate this dish at home, and I’m pretty proud of my interpretation. It wasn’t as good as the original, but it was definitely a solid weeknight dish that could be perfected in time. I honestly couldn’t find a similar recipe for this dish online, so I started with a basic fried rice recipe and improvised the dish from there.
Yellow Curry Fried Rice with Scallops
8 ounces sea scallops (you could also substitute bay scallops)
1/2 teaspoon kosher salt
freshly ground black pepper
2 tablespoons cooking oil, divided
3 eggs, beaten
2 stalks green onion, minced
1 shallot, minced
4 cups leftover rice, grains separated well
1 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoon ground tumeric
2 tablespoons of yellow curry paste
Handful of cilantro, chopped
In a large bowl, toss the scallops with the salt and pepper. Heat a wok or large sauté pan on high heat, and add just 1 tablespoon of the cooking oil and swirl to coat pan.
Add the scallops, quickly spreading out around the cooking surface area so that they are not overlapping. Let fry, untouched for 30 seconds. Flip over and let the other side fry for 30 seconds, or until about 80% cooked through. Remove the scallops from the pan onto a plate, leaving as much oil in the pan as possible.
Turn the heat to medium, let the pan heat up again. Add the eggs, stirring in a quick motion to break up and scramble the eggs. When the eggs are almost cooked through (they should still be slightly runny in the middle), dish out of the pan into the same plate as the cooked scallops.
Either rinse out the pan or use paper towels to wipe the same wok or sauté pan clean and return to high heat with the remaining 1 tablespoon of cooking oil, swirling to coat. When the oil is very hot, add the green onions and shallots and fry until fragrant, about 15 seconds. Add in the rice and stir well to mix in the green onions throughout. Spread the rice all around the wok surface area and let the rice heat up, untouched until you hear the bottoms of the grains sizzle, about 1-2 minutes. Use the spatula to toss the rice, again spreading the rice out over the surface of wok.
Drizzle the soy sauce all around the rice and toss. Add the cooked eggs, scallops, tumeric, yellow curry paste and sesame oil, tossing to mix the rice evenly with all of the ingredients. Let everything heat back up again, then taste and add an additional 1 teaspoon of soy sauce if needed. Top with cilantro & serve!