Recipe 3: Fried Rice with Seafood and White Cabbage

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
  1. 1 tbsp canola oil
  2. 30g white onion, sliced
  3. 40g cabbage, shredded
  4. 30g carrot, shredded
  5. 10 tiger prawns
  6. 30g squid, sliced
  7. 30g salmon, sliced
  8. 1 tbsp Hua Tiao wine
  9. 3 tbsp oyster sauce
  10. 1 cup cooked Heavenly Rice, cooled overnight
  11. Salt and ground white pepper, to taste
  1. 20g spring onion, sliced
  2. 1 tsp fried shallots
  1. In a non-stick wok, heat the oil then stir-fry the onion, cabbage and carrot until soft.
  2. Add in all the rest of the ingredients and stir-fry for 3 minutes, sprinkling in some water if the mixture is too dry.
  3. Garnish with spring onion and shallots.

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