Fujian Fried Rice

• 2 de-shelled and deveined tiger prawns, diced 
• 2 baby squid, cleaned, gutted and scored 
• 2 dried Chinese mushrooms, soaked and diced
• 4 diced asparagus, sliced at an angle
• ½ carrot, diced 
• 1 tbsp vegetable oil 

Sauce

• 200ml chicken stock  
• 1 tbsp Oyster sauce 
• 1 tbsp Light Soy sauce 
• ½ tsp sugar 
• Pinch of white pepper
• 1 tsp sesame oil 
• Corn flour slurry, to thicken

Fried Rice

• 1 spring onion, thinly sliced to garnish
• 1 Egg 
• 150g Jasmine rice, cooked and cooled

Prepare your vegetables and seafood. 

Heat 1 tbsp vegetable oil in a wok on high heat and crack the egg into the wok. Once the egg is half cooked, break the yolk and cut into the white with your spatula. Now push the egg to one side of the wok to allow space for your rice, separate the rice as much as possible using a wooden spoon / spatula and add 1 tbsp vegetable oil to the wok. 

Once smoking hot, add the rice to the wok and mix well, trying to separate rice so as to remove any large clumps. Fold and cut the egg into the rice, serve the rice into a bowl and set aside whilst you cook the seafood sauce. 

Scrape the wok clean, then heat 1 tbsp oil in the wok over high heat. Add the asparagus and carrots and cook for 1 minute. Push the vegetables to the side and add another 1 tbsp of oil, then add the mushrooms and stir-fry for 1 minute.

Pour the stock-based sauce into the wok and bring it to a vigorous boil. Add the squid, scallops, and prawns directly into the boiling sauce and simmer until just cooked. Once the seafood is cooked, season with oyster sauce, sesame oil, white pepper, and a pinch of sugar. Stir in the cornflour paste to thicken the sauce.

Pour the seafood, vegetables, and sauce over the hot fried rice, and garnish with sliced spring onion.