Arroz Chaufa de Mariscos

Ingredients

Quantities are for one portion.

• 70 gdry white rice
• 1spring onion (scallion), sliced
• 1 tbspvegetable oil
• 2eggs, beaten
• 1 tbspsesame oil
• 15 mlsoy sauce
• 1 tspgrated ginger
• 150 gmixed seafood (raw shrimp, squid rings)

Method

1. Rinse the white rice, steam it until fluffy, and spread it out on a tray to cool.
2. Heat a wok or wide pan until smoking. Add a drop of vegetable oil and scramble the beaten eggs quickly. Remove and set aside.
3. Add the remaining vegetable oil to the hot wok. Sear the mixed seafood swiftly until the shrimp turn pink.
4. Add the grated ginger and the white parts of the sliced spring onion to the seafood, tossing briefly.
5. Tip the cold cooked rice into the wok. Fry, tossing the rice to separate the grains and heat them through.
6. Return the eggs to the pan. Pour the soy sauce over the rice, tossing until the color is even.
7. Turn off the heat, drizzle with sesame oil, fold in the green spring onion tops, and serve immediately.