Crab and Mini-Scallops Fried Rice

Every time I am feeling lazy, crab fried rice is the dish that I want to prepare. Also, it is a dish that can be prepared from the left over rice cooked a day or two before. Because the crab meat is already cooked, the mini scallops will not take to much time to prepare; therefore, dinner will be severed in flash!

Ingredients:
1 cup cooked crab meat
1 cup mini scallops
2 eggs lightly beaten
3 cups day-old cooked steamed rice
1/4 cup carrots cut into small cubes
1/4 cup frozen corn thawed
1/4 cup sweet onion cut into cubes
3 garlic cloves smashed
1/2 tsp salt
3 tbs soy sauce
1/4 tsp white pepper
3 green onions thinly sliced
2 tbs canola oil
1 tsp butter
Garnishes:
Tomatoes, cucumbers, cilantro and Vietnamese dipping sauce*
Directions:
In a large wok over high heat, add 1 tsp of butter and cook the scallops for a few minutes. Add cooked crab meat. Mix to combine. Remove and set aside.
In the same wok, add oil, white onion and garlic. Sauté' until it releases the fragrance. Stirring occasionally, throw in carrots and corn and continue cooking for a few minutes. Adding seasoning throughout each step will ensure all the mixture has been seasoned.
Remove and set aside.
Use a paper towel to wipe the wok clean. Add the rest of the oil into the wok. Add rice. Using a wooden spoon, coat every grain of rice with oil. Cook for a few minutes. Then move the rice off to the side of the wok. Pour the beaten egg into the wok. Turn the heat down, and let the egg set for a few seconds before scrambling. Put the rice back to coat with the scrambled egg. Bring back the crab, scallops and the carrots, corn mixture. Cook together with rice for a few more minutes. Sprinkle with green onion and serve.

*To make the dipping sauce, you need:
2 tbs fish sause
2 tbs water
1/2 tsp sugar
1 tsp lime juice
1 Birds Eye chilies thinly sliced
1 garlic clove, minced