Seafood fried rice


Seafood fried rice

Many thought that fried rice requires cooked rice to be kept overnight in fridge prior to cooking, which, is quite a myth I assure you.

Simply reduce the amount of water in the rice cooker by 1/4 before cooking will do the trick. This will result in that same firm texture, essential criteria in whipping up an excellent fried rice dish!

Adios to the olden days principle!


Recipe Rating

  • (3.5 /5)
  • (2 Rating)


  • 1. Heat wok with oil over high heat. Stir fry scallop and silver fish for 30 seconds, then add dried mini shrimps and continue fry till crisp.
  • 2. Place in chinese sausage, let fry for 30 seconds. Add prawns, fish cake and squid into wok and continue to stir fry for another 1 minute.
  • 3. Put in white rice and mix well.
  • 4. Make some space in the centre of wok, pour in sesame oil, and white pepper in the centre then add eggs. Scramble the eggs.
  • 5. Mix eggs with the rest ingredient inside wok, stir well then add salt and oyster sauce to taste.
  • 6. Serve hot.

Be Social

About Chef


Full time homemaker with cooking passion to make every simple dish distinctively delicious. Driven by ingredient pairings, marrying the right ingredients, method and crucial steps, in ensuring meals turn ...