Stir-fried rice with seafood and pak choi

2
20 minutes

Ingredients

Stir-fried rice with seafood and pak choi

  • 200g of basmati rice, cooked, preferably brown
  • 2 tbsp of canola oil, or other flavourless oil
  • 1 red onion, diced
  • 3 spring onions, sliced
  • 2 tbsp of fresh ginger, minced
  • 2 tbsp of garlic, minced
  • 250g of mussels, peeled and deveined prawns and squid, or seafood selection of your choice
  • 100g of baby pak choi, chopped
  • 1 tbsp of XO sauce
  • 1 tsp oyster sauce, plus more to taste
  • freshly ground black pepper
  • 1 handful of coriander, chopped
  • toasted sesame oil
  • chilli, chopped, to garnish

Method

1
Heat a large wok over medium-high heat until a bead of water vaporises within 1–2 seconds of contact
2
Add the canola oil, swirl the wok to coat, then add the red onion, spring onions, ginger and garlic. Stir-fry with a wooden wok spatula until fragrant and lightly golden for 40–60 seconds
3
Add the seafood to the wok and stir-fry until almost cooked through. Push the vegetables and seafood mix to 1 side of the work
4
Add the chopped pak choi and stir-fry until lightly softened, for approximately 2 minutes. Stir in the XO sauce and stir-fry until all of the ingredients are coated
5
Using a fork, gently break up any clumps in the rice until the grains are separate. Add the rice to the hot wok and gently stir-fry, stopping occasionally so the rice has a chance to take on a light golden colour – this should take about 3 minutes. You should hear sizzling during the last minute
6
Drizzle in the oyster sauce and sprinkle a pinch of pepper over the fried rice. Taste and adjust the flavour as necessary with more oyster sauce and pepper
7
Add the fresh coriander and chilli and drizzle with toasted sesame oil. Serve immediately