Rice & grains
Clam Fried Rice
Day-old rice, screaming wok, big flavor
- 15 min
- Easy
- Serves 2–3
Ingredients
- 8 razor clams, chopped
- 3 cups cold day-old rice
- 2 eggs, 2 green onions
- 2 tbsp soy, 1 tsp sesame oil
- Peas, garlic, neutral oil
Method
- Blazing hot wok: scramble eggs, set aside.
- More oil; garlic 10 seconds, then rice — press, sear, toss, repeat.
- Soy around the rim of the wok, not on the rice.
- Clams, peas and eggs back in; 90 seconds.
- Sesame oil and green onions off heat.
Tip. Wet fresh rice steams; dry cold rice fries. Plan a day ahead.
Start with how to clean a razor clam if your clams are still in the shell. Washington's daily limit is the first 15 you dig, so most recipes here are sized for one limit or less.
Dig them first.
DigTide tells you the minute a dig is approved, then shows the window to be on the sand.