1. Remove the internal organs of the scallops, and brush the shell with the clams for later use.
2. Wash the prawns and open the back to remove the shrimp thread.
3. Peel and dice tomatoes, dice onions, and stir fragrant in a frying pan.
4. Stir-fry the diced tomatoes and crush them with a spatula to allow the tomatoes to fully release the juice.
5. Pour in scallops and clams and stir fry.
6. Stir fry until the clams open, pour in the prawns and fry until red.
7. Pour in rice, appropriate amount of tomato sauce, and two tablespoons of salt, stir fry evenly. (Ketchup can be added gradually until the rice grains are all covered with tomato sauce)
Tips:Due to the large amount of ingredients, pay attention to the order of frying the seafood to prevent the seafood from not being cooked thoroughly
