Seafood Fried Rice with XO Sauce

300g cooked jasmine rice, chilled overnight
150g raw king prawns, peeled and deveined
150g small scallops
1 egg, beaten
3 garlic cloves, thinly sliced
2 spring onions, finely sliced
3 tablespoons vegetable oil

The Seasoning
1 tablespoon XO sauce
1 tablespoon Shaoxing rice wine
1 tablespoon light soy sauce
1 teaspoon sesame oil

PREPARATION

1. Thinly slice the garlic and spring onions. Beat the egg and separate the chilled rice into loose grains with your hands or a fork. Pat the prawns and scallops dry with kitchen paper.

COOKING

1. Heat a wok until smoking hot, then add 2 tablespoons of the vegetable oil.
2. Gently fry the sliced garlic until lightly golden and fragrant, then remove it with a slotted spoon and set aside.
3. Add a little more oil if needed and scramble the beaten egg until just set. Remove it and set it aside with the rice.
4. Add another splash of oil, then stir-fry the prawns and scallops over a high heat until lightly coloured but not fully cooked.
5. Push the seafood to the sides of the wok and add the rice and scrambled egg to the centre.
6. Break up any clumps of rice, tossing continuously until every grain is separated and heated through.
7. Stir in most of the spring onions and the XO sauce, mixing thoroughly until the rice is evenly coated.
8. Return the crispy garlic to the wok, then pour the Shaoxing rice wine around the edge of the wok followed by the light soy sauce.
9. Toss everything together over a high heat until the liquid has evaporated and the rice is dry and fragrant.
10. Drizzle over the sesame oil and give the rice one final toss.
11. Serve immediately, garnished with the remaining spring onions.

School of Wok Tips

• Cold, day-old jasmine rice fries much better than freshly cooked rice because the grains stay separate.
• Fry the garlic first and remove it before it burns, then return it at the end for maximum flavour and crunch.
• Leave the seafood undisturbed briefly before stirring so it develops a light golden sear.
• Break up every clump of rice before seasoning—great fried rice should have distinct, separate grains.

FAQs

What is XO sauce?
XO sauce is a rich Cantonese condiment made from dried scallops, dried shrimp, chilli and aromatics. It adds an intensely savoury, umami-rich flavour to stir-fries and fried rice.

Can I use frozen seafood?
Yes. Thaw it completely and pat it dry before cooking to prevent excess moisture from cooling the wok.

Why use chilled rice?
Chilled rice is firmer and drier than freshly cooked rice, making it much easier to stir-fry into fluffy, separate grains without becoming sticky.