Seafood Fried Rice

Name: Seafood Fried Rice
Yield: Serves 4
Cuisine: China
Ingredients: 30 ml/2 tbsp vegetable oil; 2 eggs, lightly beaten; 2 garlic cloves, crushed; 100 g/3¾ oz raw or cooked prawns/shrimps, peeled; 100 g/3¾ oz raw or cooked prawns/shrimps, peeled; 800 g/1¾ lb/7 cups cold cooked rice; 100 g/3¾ oz raw or cooked prawns/shrimps, peeled; 2.5 ml/½ tsp ground black pepper; 30 ml/2 tbsp light soy sauce; 2 spring onions/scallions, chopped; 2 spring onions/scallions, chopped; spring onion curls (see Cook’s Tip), to serve

Preparation info

Serves
4

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

This is one of those dishes that is found throughout China, although the ingredients will vary depending on the location. This version allows the flavour of the seafood to take centre stage. For festive occasions, luxury ingredients such as lobster and scallops are often added.

Ingredients

30 ml/2 tbsp vegetable oil
2 garlic cloves, crushed

Asia
China
Fish course
Pescatarian

Method

Heat the oil in a wok and fry the garlic until golden brown. Do not let it burn or it will become bitter. Push the garlic aside to leave a clear space in the middle of the wok. Add the eggs and cook until they set to form an omelette.
Cut the omelette up roughly in the wok, and push it aside. Add the prawns and rice and stir rapidly for 5 minutes or until the s