In chinese cuisine, Fried Rice is the typical leftovers recipe: pre-cooked boiled rice with meat or fish, eggs and vegetables. You don't usually imagine high quality and 'luxury' ingredients to be in a fried rice. But we're breaking the traditional rules in this blog and decided to infuse a 'taste of luxury' into what Chinese would mix left over ingredients to. This is our 2.0 version, quicker and easier! The best option is you don't have a lot of time.
- Precooked Organic Brown Jasmine Rice and/or Organic White Jasmine Rice (70g per person)
- 2 Carrot (for 2 people)
- 1 Spring Onion
- 1/4 Red Cabbage
- Sugar Snaps (50g per person)
- 5 Brussels Sprouts (for 2 people)
- 4 Prawns (for 2 people)
- 4 Scallops (for 2 people)
- 2 Eggs
- Soy Sauce
- Organic Sesame Oil
- Black Pepper (optional)
- Finely slice the spring onion and simmer it with organic sesame oil in a wok.
- Finely slice the red cabbage. Dice the carrot and the sugar snaps. Cut the Brussels sprouts in quarters.
- Pan fry the veggies in the wok and once they are golden add a little bit of warm water and soy sauce and keep stirring.
- Chop the prawns and the scallops into 3-4 pieces. Add them to the wok.
- Once the vegetables are completely cooked, add 2 tablespoons of warm water break 2 eggs into the wok and scramble them.
- Add the rice and stir until all the ingredients are fully mixed.
- Adjust with soy sauce and/or sea salt to taste and sprinkle some freshly ground black pepper.
- Season with sesame oil.