Simple Seafood Rice
Serves: Serves 3-4
  • 1 cup dry jasmine rice (about 2 cups cooked)
  • 340g (12oz) squid (calamari) rings
  • 340g (12oz) raw shrimp, peeled and deveined (I used wild-caught Alsakan Shrimp)
  • 1 tsp ghee (store-bought or homemade)
  • 1 small onion, diced
  • ½ red bell pepper, chopped
  • ½ cup snow peas
  • 1 clove garlic, chopped
  • 1 tsp chopped fresh thyme
  • ½ tsp Himalayan salt
  • ¼ tsp ground white pepper
  1. Cook the rice according to instructions on package and while that's happening, place the squid rings and shrimp in a colander or fine mesh sieve to drain.
  2. When the rice is fully cooked, melt half the ghee in a wok or large skillet set over medium-high heat; add the onion, salt and pepper and sauté until golden, slightly softened and fragrant, about 2 to 3 minutes.
  3. Add the red bell pepper, snow peas, garlic and fresh thyme and sauté for about 30 seconds; remove to a plate.
  4. Place the wok back over the heat source and crank up heat to high. Melt the rest of the ghee and when the skillet is super hot, add the shrimp and squid rings. Cook, sautéing almost constantly, until the seafood turns opaque and the squid rings start to "curl", about 3 to 4 minutes. If the seafood releases too much liquid, causing it to boil as opposed to brown, simply remove the excess liquid and resume sautéeing.
  5. When the seafood is fully cooked, return the reserved veggies to the wok, add the cooked rice and stir delicately until well combined.
  6. Serve immediately.
Nutrition Information
Serving size: NF based on 1 of 4 servings
Recipe by The Healthy Foodie at