Squid Ink Fried Rice
Try this delicious Squid ink fried rice recipe, made with canned squid in its ink. Easy and quick to make with leftover rice, the perfect recipe for Lent or any other occasion when you want to eat seafood.
Servings: 4 servings
a frying pan or skillet
- 2½ cups cooked rice
- ½ onion diced
- 2 garlic cloves minced
- 2 cans squid in its ink
- 2 teaspoon oil
- 1 sweet pepper diced
- ¼ cup curly parsley chopped
- ¼ teaspoon salt
In a skillet over medium heat, add the oil to heat it.
Add the onions and sauté for a few minutes until they start to change color.
Add the garlic, parsley, and sweet pepper and sauté for a few additional minutes until soft. At this time, you can add a little salt to season the vegetables since the squid and rice already have.
Now add the two cans of squid in their ink and mix all the ingredients. Let the flavors meld for 3 minutes.
Add the rice and mix everything until incorporated. If your rice is somewhat dry, you can add a splash of water to soften it a bit and absorb the squid sauce. You could also add a splash of white wine or any stock. These last give it more flavor.
Once you see that the sauce coats all the ingredients, and there are no white or dry rice pieces, you can turn off the heat.
Garnish with more parsley and serve. Enjoy!
- Storage: Once cool, you can store them in the fridge in an airtight container. I recommend eating it in the first two (2) days.
- Reheat: You can heat it in a pan or use the microwave. If you find that the rice is a little dry, you can add a little extra water before heating it.
- Cooked rice: You can use white rice or brown rice if you prefer. It can be fresh or leftover rice. If you choose a low-carb option, you could use cauliflower rice and follow the same steps.
- Sweet Pepper: you can use any color of peppers. For me, red and orange are the ones that make a good combination with squid. You can replace it with bell peppers. If you don't like them, you can omit them, and you will have a fantastic result as well, and you could add more parsley.
- Oil: I used light olive oil, but honestly, any oil for sautéing can work. I think one with a neutral flavor works best.
Serving: 1serving | Calories: 512kcal | Carbohydrates: 98g | Protein: 13g | Fat: 6g | Saturated Fat: 1g | Sodium: 580mg | Potassium: 243mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1248IU | Vitamin C: 44mg | Calcium: 46mg | Iron: 1mg