Seafood Rice Bowl

imagePractically anything goes into a “rice bowl,” depending on what you’re in the mood for — chicken, beef, vegetables or seafood. You can use the claypot method or cook the rice and your toppings in a wok separately.

For this recipe, I used a combination of seafood — shrimp, squid and baby clams, mixed with green peas, carrots and mushrooms  My sauce base was a mixture of water and soybean sauce (paste).

As always, my secret to sauteeing dishes is the “Holy Trinity” (garlic, onions, ginger).

While I was preparing and cooking the seafood mix, my rice was steaming on the side.



7 oz. fresh or frozen squid, cleaned and sliced into bite-sized pieces

10 pcs medium shrimp, peeled and deveined

10 oz, boiled baby clams (from can)

1 cup sliced mushrooms

1/2 cup frozen green peas

1 medium carrot, peeled and sliced

4 cloves, garlic peeled and crushed

1 thumb fresh ginger, peeled and thinly sliced

1/3 cup chopped green onions

1 Chinese sausage, sliced (optional)

2 tbsps soybean sauce

Salt and pepper to taste

2 tbsps Olive oil

1/2 cup water



Heat Olive oil on a large wok over medium-high heat. Add garlic and saute until golden brown.  Add ginger and green onions and stir-fry for one minute. Add mushrooms and carrots and cook for two minutes. Add in Chinese sausage.  Stir.  Add squid and baby clams and stir-fry for 3 minutes.  Add shrimp and continue cooking until the shrimp turn orange. Add water and soybean sauce.  Mix well. Reduce to a simmer. Add salt and pepper to taste.  Turn off heat and let stand for 2 minutes. Serve warm over steamed rice.


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