World Cuisine

  • 500 g (1 lb) mixed seafood (such as raw prawns, scallops, squid and white fish fillet)
  • 3 tablespoons sunflower oil
  • 4 garlic cloves, finely chopped
  • 1 kg (2 lb) cooked rice, refrigerated overnight
  • 2 onions, sliced
  • 2.5 cm (1 inch) piece of fresh root ginger, peeled, finely sliced
  • 2½–3 tablespoons light soy sauce
  • 3 spring onions, finely sliced
  • 1 long red or green chilli, stemmed, deseeded, finely sliced, to garnish

Prepare the seafood (see page 13).

Heat the oil in a wok or large frying pan and stir-fry the garlic over a medium heat until it is lightly browned.

Add the seafood and stir-fry over a high heat for 1–2 minutes. Add the cooked rice, onions, ginger, 2½ tablespoons light soy sauce and stir-fry for 3–4 minutes. Add the spring onions, taste and adjust the seasoning, using the rest of the light soy sauce if necessary.

Spoon on to a serving plate, garnish with the chilli slices and serve immediately.

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