Seafood fried rice

Take out seafood at least 3 hours before cooking, place in a bowl of water, let defrost

Rinse the rice 3 times in water. Fill water to the first knuckle line

Put a pinch of saffron in the water and turn the rice cooker on. Let the machine do the work.

After seafood is defrosted, place in a skillet with olive oil and cook until shrimp is pink. Remove from pan.

Take a deep skillet and put olive oil (any oil works) saut the corn until thawed, about 10 min.

Crack the three eggs in a bowl and lightly whisk them. Move corn to the side, and pour the egg into the pan and scramble.

Add the seafood to the corn and egg mixture and warm up the seafood. Toss in the rice and cook for about 5 min continuously stirring. Add a dash of soy sauce and serve!