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Seafood Fried Rice |
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Fried rice loaded lavishly with chunks of seafood...mmmmm! |
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J2K3
Recipes |
Print
This Recipe |
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Contributed by : |
J2K3 Webmaster |
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Time Frame : |
20-30 minutes |
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Serving Size : |
1-2 servings |
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Required Finesse : |
Moderately Skilled |
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Seafood Fried Rice is one of the most traditional dishes ever to be found in any Chinese restaurant or food stall. There are many different variations for it. Some are with salted fish, fresh prawns, scallops, but they all give this wonderful taste to the rice. A simple dish to whip up for the unexpected guest. |
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- Cooked rice enough for 3 people / suitable estimation
- 250 grams sliced calamari
- 250 grams peeled large shrimps with veins removed
- 3 cloves garlic, chopped
- 2 tablespoon of vegetable oil
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Spices |
- 1 teaspoon of black pepper
- 2 tablespoon of light soy sauce
- Dash of salt
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Directions |
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1 |
Heat oil in pan. Add in chopped garlic and stir fry till fragrant. |
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2 |
Heat oil in pan. Add in chopped garlic and stir fry till fragrant. |
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2 |
Meanwhile, marinate the sliced calamari and shrimps in a bowl with pepper and a dash of salt. Add the marinate seafood into the pan. Stir Fry till shrimps turn 3/4 red. |
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3 |
Add in the cooked rice and turn over every now and then. Add in the light soy sauce all around the pan. Stir. |
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4 |
When the rice is well mixed. Garnish with some parsley or pepper. Serve. |
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Cook's Tip |
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Add sliced or chopped vegetables to make the dish healthier and more appealing.
Do not overcooked the prawns for too long as it will turn tough and chewy.
Fried rice is best made using long grain rice as the cooked rice will not stick together much as compared to other varieties of rice.
My personal standard of rice cooking is like this : 1 person = 1 measuring cup ( 250ml) of rice = 1 cup of water.
So for about 3 person's share, 2 1/2 cups of rice + 2 1/2 cups of water.
Do not add less water than the amount of rice as the rice will become charred at the bottom of the rice pot.
Personal experimentation has brought about that by adding 1/2 teaspoon of salt to the precooked rice will ensure rice that is flufffy and less sticky.
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