The incomparable flavour of fresh, juicy seafood, sweet cabbage and aromatic Heavenly Rice imbues a simple fried rice dish with a special savour and delicacy that’ll thrill the fussiest diner.
| Servings | 2 |
|---|---|
| Cooking Time | 18 minutes |
| Recipe by | Chef John See |
Ingredients
- 1 tbsp canola oil
- 30g white onion, sliced
- 40g cabbage, shredded
- 30g carrot, shredded
- 10 tiger prawns
- 30g squid, sliced
- 30g salmon, sliced
- 1 tbsp Hua Tiao wine
- 3 tbsp oyster sauce
- 1 cup cooked Heavenly Rice, cooled overnight
- Salt and ground white pepper, to taste
Garnish
- 20g spring onion, sliced
- 1 tsp fried shallots
Method
- In a non-stick wok, heat the oil then stir-fry the onion, cabbage and carrot until soft.
- Add in all the rest of the ingredients and stir-fry for 3 minutes, sprinkling in some water if the mixture is too dry.
- Garnish with spring onion and shallots.