Recipe
Seafood Fried Rice
A savoury, pan-fried rice supper with prawns, squid, peas and umami-rich soy and oyster sauce, finished with scrambled egg and fresh spring onion for a balanced, satisfying meal.
Ingredients
Method
15 mins prep10 mins cook25 mins total
Heat 1 tablespoon of the oil in a large wok or frying pan over medium-high heat. Add the prawns and squid, stir-fry for 2–3 minutes until just cooked, then transfer to a plate.
Add the remaining oil to the pan. Stir-fry the onion, garlic and carrot for 2 minutes, until the carrot begins to soften.
Add the cold rice and peas, breaking up any clumps with the back of a spatula. Toss for 2 minutes so the grains are hot and lightly fried.
Push the rice to one side of the pan. Pour the beaten eggs into the clear space and stir until softly set, then fold them through the rice.
Return the seafood to the pan and add the soy sauce and oyster sauce. Toss for 2 minutes until everything is hot and evenly coated.
Season with salt and black pepper, scatter over the spring onions and serve immediately.
Notes
Use cold, day-old rice if possible and break up any clumps before it goes into the pan. Cook the seafood only until just done, then return it at the end so the prawns stay tender and the squid does not toughen.
About this recipe
Seafood fried rice is a useful way to turn chilled cooked rice into a proper supper. Prawns and squid bring a mix of tenderness and bite, while peas, carrot and spring onion keep the pan bright and balanced.
The rice is seasoned with soy and oyster sauce, then finished with scrambled egg folded through the grains. Keep the pan hot and work in batches where needed so the rice fries rather than steams; day-old rice gives the best texture and separates readily as it cooks.
