2:09 PM
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Personally I am a big fan of fried rice. I’ve tried some
recipes from internet, from my friends and relatives and I really love this fried
rice. I got this recipe from my friends but I made some small changes to match
my taste.
It is so tasty and easy to make. Try and enjoy it yourself.
Ingredients: serves 4- 6 portions
-
4 cups steamed rice,
( it’s better if using leftover chilled steamed rice),
-
5 medium size
shrimps, washed, peeled and deveined, whole or sliced in half lengthwise.
-
5 scallops, washed
and well drained, diced into 1/2 -inch cubes.
-
2 fresh squids,
washed and well drained, sliced into 1-inch
pieces.
-
2 ounces crab meat,
-
1 tablespoon
vegetable oil
-
1 teaspoon sesame
oil
-
2 eggs , well beaten
-
1 teaspoon
granulated sugar
-
1 teaspoon broth mix
-
1 teaspoon fish
sauce
-
2 teaspoon soy sauce
-
1 medium onion, peeled
and finely diced.
-
2 stalks scallion, green
part only, sliced into thin rings.
-
½ teaspoon ground
pepper
Garnishes,
arranged on a plate and placed at table
-
1 cucumber, thinly
sliced.
-
3 tomatoes, thinly sliced
Method:
1.
In a pot, blanch all the seafood in the boiling water for just
10 seconds. Then well drain in a small colander.
2.
Heat 1 tablespoon cooking oil in a wok or a large skillet over
medium heat. When the oil shimmers, add the diced onion, stir-fry for 1 minute or
until fragrant and translucent.
3. Reduce heat to simmer, add the beaten egg, stir fry for about
30 seconds.
4. Add the seafood ( squid, scallop ands shrimp), now raise
the heat back to medium. Gently stir-fry for 2 minutes.
5.
Add the soy sauce, granulated sugar, broth mix and stir fry
to allow the seasoning to flavor the seafood.
6. Then add the steamed rice. Reduce heat to medium low, lightly
toss and stir- fry constantly to heat the rice thoroughly and prevent the rice
from sticking. It’s about 5 minutes.
7.
Now add the fish sauce, sesame oil and toss gently for a
few seconds.
8.
Finally add the ground pepper and sliced scallion, and toss
gently to incorporate.
9.
Serve hot with sliced cucumbers and tomatoes.
