FRIED RICE SEAFOOD

HASHIMAH & ROSMARLINA

EATING FOR: 2 PERSON

PREPARATION TIME TO COOK: 15 MINUTES

COOKING TIME: 5-6 MINUTES

INGREDIENTS:

1.  2 tablespoons vegetable oil                            
2.  5 grams diced onion
3.  1 beaten egg
4.  20 grams finely chopped squid meat
5.  1 tablespoon soy sauce
6.  2 cups steamed rice
7.  5 grams finely chopped spring onion
8.  5 grams julienned carrot 
9.  10 grams chopped crab meat
10.  30 grams white prawns (peeled)
11.  30 grams scallop meat 
    
    
                      ..Prawn..
                   ..squid..
                                                                                    ...crab..  
                ..scallop meat..
    
    
                  To accompany the meal:
    
    

    ..Small cucumber sliced..
    ..Lime wedges..
    ..Fresh spring onion..
    
    
    Needed kitchen to cooking:
    
    
    ..Fraying pan
    spatula..
    ..stone mortar
    stove..
    fork and spoon..
    plate..
    knife..
    
    
    Direction: 
    
    
    1)Steam the rice, then spoon it out onto a plate and let it cool.
    
    
    2)Prepare the seafood. Peel the prawns, removing the heads and legs , and de-vein them . Blanch all the seafood briefly in boiling water , then drain well.
    
    
    3)Heat the vegetable oil in a wok. Add the onion and stir until golden brown.
    
    
    4)Add the beaten egg and stir for half a minute , then add the seafood.
    
    
    5)Add the soy sauce , sugar , salt , and pepper and stir for a minute to allow the seasoning to flavour the meat then add the steamed rice. Stir     well on low head for just long enough to make everything good and hot. At the last moment , stir in the chopped spring onion.
    
    
    6)Spoon out onto serving plate or into any serving vessel that your imagination suggests  top it off with julienned carrot.
    
    
    7)Serve with crispy sliced cucumber, spring onion and lime wedges.....
    
    
    FRIED RICE SEAFOOD
    
    
    
    
    
    "SAFE TO EAT"
    
    
    THANKS YOU