Ingredients:

  • 2 cups jasmine rice, cooked and cooled
  • 200 grams shrimp, peeled and deveined
  • 200 grams scallops, fresh or thawed if frozen
  • 100 grams squid, cleaned and sliced into rings
  • 1 cup peas, fresh or frozen
  • 1 cup carrots, diced
  • 1 small onion, finely chopped
  • 3 green onions, chopped
  • 2 cloves garlic, minced
  • 2 large eggs, beaten
  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce (optional)
  • 1 tablespoon sesame oil
  • 1 teaspoon white pepper (or to taste)
  • Salt (to taste)
  • 2 tablespoons vegetable oil (for frying)

Instructions:

  1. Prepare the rice: Day-old, cold rice works best for fried rice; if using freshly cooked rice, spread it out on a tray to cool and dry slightly.
  2. Cook the seafood: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add shrimp, scallops, and squid, sautéing for about 2-3 minutes or until just cooked through. Remove the seafood from the pan and set aside.
  3. Sauté the vegetables: In the same skillet, add the remaining tablespoon of oil. Add the onions and cook for 2-3 minutes until translucent. Add the garlic and carrots, stir-frying for another 2 minutes until the carrots start to soften. Add the peas and cook for an additional minute.
  4. Scramble the eggs: Push the vegetable mixture to one side of the skillet. Pour the beaten eggs into the empty side, scrambling them until fully cooked, then mix them into the vegetables.
  5. Combine the rice and seasonings: Add the cooled rice to the skillet and combine thoroughly with the vegetables and eggs. Pour in the soy sauce, oyster sauce (if using), sesame oil, and white pepper. Stir-fry for 2-3 minutes, ensuring everything is well incorporated and the rice is heated through.
  6. Return the seafood: Gently fold in the cooked seafood and chopped green onions. Cook for an additional 1-2 minutes until heated through, and serve hot.