1. The rice is soaked in clean water for an hour. It is better to cook. The shrimp is shelled, the shrimp thread is removed, the scallops are shelled, cleaned (forgot to take pictures) and started! Heat the pan, pour olive oil, fry the seafood when the oil is hot, fry out the white juice, add the rice
2. Pour the broth, I usually use the peeled shrimp skins, and the shrimp heads will boil some of the soup first, so that the taste is very fresh, and the soup will be no more than rice.
3. Cover the pot for about five minutes, the soup is almost absorbed, stir fry with a spatula to avoid sticking to the pan, stir fry for a while, add the soup again
4. Braise again, add sugar, salt, soy sauce and oyster sauce
