Crunchy Fried Rice with Scallop and Egg
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I’ve never eaten Chinese without ordering fried rice – I absolutely love it. This is a simple, forgiving recipe you can adapt to whatever’s in your pantry. Make it with only two or three vegetables, or turn it into a luxe feast with seafood and sausage. Lap cheong is dried pork sausage, flavoured with soy and wine, and has a sweet and savoury taste.
Recipe details
Serves: Recipe for 4.
Protein: Pork
Ingredients
6 eggs
600 g (1 lb 5 oz) steamed rice
65 ml (2¼ oz) vegetable oil
1 bunch spring onions (scallions), 4 minced, the rest thinly sliced, green parts only
2 cm (¾ in) piece ginger, finely diced
4 garlic cloves
¼ teaspoon light soy sauce
¼ teaspoon sesame oil
2 teaspoons shaoxing rice wine
4 large scallops, diced
2 lap cheong (Chinese sausage; substitute with a good-quality ham if you can’t find it), diced
⅓ bunch coriander (cilantro), julienned
Method
Whisk the eggs together. In a large bowl, gently combine half the egg with the rice to coat. In a wok over a high heat, pour in half the oil and get it very hot. Add the remaining egg mix and let it set for about 5 seconds, then quickly scramble and set aside in a bowl.
In the same wok over a medium heat, pour in the other half of the oil and add the minced spring onion, the ginger and garlic and sauté, but don’t burn. Add in the rice and turn the heat up high. Mix very quickly so it fries nicely, adding the diced scallops and the lap cheong.
Once the rice starts to separate into individual grains, add in the light soy, sesame oil and shaoxing rice wine and remove from the heat.
Turn the rice out on a platter, then sprinkle over the coriander and the remaining spring onion.