Chinese
Chinese - Rice and Congee
Hokkien Fried Rice
Chef's Menu Description
Fragrant grains expertly cooked with seasonal aromatics, fresh herbs, and rich stock for a satisfying, flavourful centerpiece.
Ingredients
- • 3 cups cooked rice, chilled
- • 150g prawns, peeled
- • 150g squid, sliced
- • 2 tbsp XO sauce
- • 2 tbsp light soy sauce
- • 2 cloves garlic, minced
- • 2 eggs, beaten
- • 1 tbsp cooking oil
- • 1 spring onion, chopped
Preparation Steps
1
Phase 1
Pat the prawns and squid dry and season with a pinch of salt.
2
Phase 2
Sear the prawns and squid in a hot wok until just cooked; remove.
3
Phase 3
Add oil, scramble the eggs until set, then add the garlic.
4
Phase 4
Add the cold rice and stir-fry on high heat until hot.
5
Phase 5
Return the seafood, add XO sauce and soy sauce, and toss.
6
Phase 6
Garnish with spring onion and serve hot.