Crispy seafood fried rice
By Pang Seng Hai, executive chef of Cove99 Live Seafood Restaurant
Oil, for frying
2 tbsp cooked rice (set aside at room temperature overnight to dry out) + 1 cup more
6 prawns, shells and veins removed
6 fresh scallops
3 stalks asparagus, sliced
1 egg, beaten
1 tsp chicken stock powder
A pinch of salt
1. Heat 2 tbsp oil in a pan. Add 2 tbsp rice and fry for 8-10sec until it puff s up into crispy rice. Remove from heat and set aside.
2. Poach the prawns, scallops and asparagus in boiling water for 8-10min. Drain and set aside.
3. Heat 2 tbsp oil in a clean pan and add 1 cup of rice, frying until fragrant. Add the egg slowly and stir until well-mixed.
4. Add the prawns, scallops, asparagus, chicken stock powder, crispy rice and salt, and stir-fry until well-mixed. Serve hot.
This recipe was originally published in Simply Her July 2015.