Seafood Fried Rice

• 1 cup cooked and cooled jasmine rice
• 1 egg, beaten
• 2 spring onions, finely sliced
• 4 - 5 large prawns
• 100g small scallops
• 1-2 cloves garlic, peeled and finely sliced

Seasoning

• 1 tbsp Amoy light soy sauce
• 1 tbsp Shaoxing rice wine
• 1 tsp Amoy sesame oil  
• 2 tsp XO Sauce
• vegetable oil for cooking

Prepare your wok clock: beginning at 12 o’clock: garlic, egg, rice, seafood and spring onions.

Heat 2 tablespoons vegetable oil in a wok on high heat until smoking hot. Add in the garlic and stir-fry until fragrant and slightly golden, roughly 30 seconds or so. Take the garlic out and set aside. Now add in the egg and continue to move it around the base of your wok until completely cooked. 

Set the egg aside, and add an additional 1 tablespoon of oil to the bottom of the wok. Once it is smoking hot, add the prawns and scallops, cook half way before adding the cooled  rice and egg, gently mix and toss, trying to separate the grains and remove any large clumps by pressing the rice into the bottom of the wok.

Once the rice is well separated and heated through, add the spring onions (reserve some for garnish) and toss through, then add the XO sauce. Once that is stirred through, add the rest of the seasoning and the garlic, mix well. Finish off with the sesame oil. 

Serve immediately in a large bowl, and garnish the dish with the reserved spring onion.