Silky Seafood Fried Rice

Fried rice is usually dry and crispy, but once I had this seafood fried rice with broth in the Chinese restaurant I usually went when I studied in central Scotland many years ago, I immediately felt in love with. This fried rice is moist and refreshing.

Serve 2-3
Ingredients –
Overnight steamed rice, 3 cups;
Mixed seafood, frozen or fresh, 2 cups. Choose seafood you prefer, such as clam, squid or shrimp;
Green bean and sweet corn, 1cup;
Carrot slices, 1/2 cup;
Onion, a quarter;
Egg, medium size, 2;
Chicken broth, 250ml;
Cornstarch, 2tbsp.

How to do –
1. Prepare the ingredients. Seafood cut to similar size as clam; steamed rice must be kept in fridge overnight so that it’s not very moist; onion chopped to similar size as seafood; carrot sliced; egg whisked;

2. Heat some oil in hot pan, fried the egg; Move aside, put in the rice. In medium heat, gently press and break the rice lumps with frying spoon, also cut apart the fried egg with the frying spoon. If it’s too dry, sprinkle some water on, flip and mix well, season with 1tsp of salt. Turn to high heat, flip and fry till the rice turn light golden at the edges, remove from the pan and set aside;

3. Heat some oil in hot pan, fry the onion till fragrant;

4. Put in the carrot and seafood, fry in high heat for 1 minute till seafood is almost cooked;

5. Put in the beans and sweetcorn, flip and mix all well;

6. In a mixing bowl, put in the chicken broth and 2tbsp of cornstarch, mix well, pour in the pan and keep mixing. Bring to boil in high heat then have a taste, season with a little salt or sugar if you want;

7. Place fried rice on plate then pour the seafood broth on top.