Homemade Ginger Chili Crisp & Scallops
with Bacon-Veggie Fried Rice
Pan-seared scallops crown a vibrant bacon and vegetable fried rice, tossed with snap peas, carrots, and a splash of rice wine vinegar. A hot sesame-ginger chili crisp bursts with garlic, fried shallots, and chili flakes; it's drizzled over top to deliver layered heat, crunch, and umami in every bite.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 ounce
Bacon
4 ounce
Shredded Carrots
5 teaspoon
Rice Wine Vinegar
¾ cup
Jasmine Rice
4 ounce
Snow Peas
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
8 ounce
Scallops
(Contains: Shellfish)
1 clove
Garlic
1 teaspoon
Korean Chili Flakes
1 tablespoon
Sesame Seeds
(Contains: Sesame)
1 tablespoon
Sesame Oil
(Contains: Sesame)
1 unit
Crispy Fried Onions
(Contains: Wheat)
3 ounce
Stir-Fry Sauce
(Contains: Soy, Wheat, Sesame)
1 thumb
Ginger
Not included in your delivery
¼ teaspoon (tsp)
Sugar
2 tablespoon (tbsp)
Cooking Oil
1 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
Keep covered off heat until ready to use in Step 5.
While rice cooks, wash and dry produce.
Peel ginger and slice lengthwise into ¼-inch-thick planks; stack planks and slice lengthwise to create ¼-inch-thick matchsticks. Peel and thinly slice garlic. Gently crush crispy fried onions in their package. Trim and remove strings from snow peas; halve crosswise. Thinly slice bacon* crosswise into ½-inch pieces.
Heat sesame oil and 2 TBSP cooking oil (4 TBSP for 4 servings) in a small, preferably nonstick, pan over medium-high heat. Once oil is hot, add ginger, garlic, sesame seeds, crispy fried onions, a pinch of salt, and as many chili flakes as you like. Cook, stirring constantly, until ginger and garlic begin to brown and crisp, 2-3 minutes.
Remove from heat and transfer to a small bowl. Sprinkle with ¼ tsp sugar (½ tsp for 4) and stir to combine. Set aside. Wipe out pan.
Pat scallops* dry with paper towels and season all over with salt and pepper.
Heat a drizzle of oil in pan used for ginger chili crisp over medium-high heat. Add scallops and cook until opaque and cooked through, 3-5 minutes per side.
Turn off heat; transfer to a plate. Tent with foil to keep warm.
Once rice is cooked, heat a large dry, preferably nonstick, pan over medium-high heat. Add chopped bacon; cook, stirring occasionally, until beginning to crisp, 4-6 minutes.
Add snow peas and carrots to pan. (TIP: If pan seems dry, add a drizzle of oil.) Cook, stirring occasionally, until veggies begin to soften, 1-2 minutes.
Carefully add vinegar and half the soy sauce. Cook, stirring, until liquid has mostly reduced, 30-60 seconds.
Add cooked rice and stir-fry sauce to pan with veggies and bacon. Cook, stirring, until rice is warmed through, 30-60 seconds. Season with remaining soy sauce and pepper to taste.
Divide fried rice between bowls. Top with scallops. Spoon as much ginger chili crisp as you like over top and serve. (If you like things extra spicy, sprinkle bowls with any remaining chili flakes!)
