Egg Fried Rice with Sautéed scallops by Steven Dolby

(Serves 2 people)
INGREDIENTS
GASTRIQUE
3/4 Cup rice vinegar
50g Brown sugar
Reduce until it just coats the back of a spoon
OTHER INGREDIENTS
3 Medium eggs (cage free)
2 Medium green onions (sliced)
1 Fresno chili (sliced)
10g Fresh ginger (finely sliced)
1 Medium carrot (grated)
50g Broccoli (cut small)
1 Garlic clove (finely diced)
1 Tbsp sesame oil
250g Cooked long grain rice (make sure the rice is cold to get the best texture)
80g Frozen peas
3-4 Tbsp soy sauce (low sodium)
Gradually add the gastrique to your taste
4 Sea scallops (2 per person)
Cook scallops 1 minute on each side)
Garnish with green onion and grated carrot

© STEVEN DOLBY