In my household, hubby’s nick name is the Tai Chow Lou aka Stir-fried master. Do you know why? Answer is very simple – sometimes, when I’m tired of cooking, hubby will take over the kitchen and make his famous dish that doesn’t require a lot of kung fu – his simple and tasty fried rice.
Everyone knows how to make fried rice and it doesn’t need to be a boring dish. There are many ways to make fried rice interesting and appealing – like adding touches of seafood for more luxe, chicken for more protein or preserved ingredients like salty radish for bold flavours. Lots of ideas for simple fried rice, right? Then, I saw Billy Law’s special fried rice recipe from his cookbook, Have You Eaten and immediately liked the idea of adding scallops and tobiko roe to instantly turn a simple fried rice to superior fried rice – so luxe, decadent and fancy.
“Yay! Don’t need to pay premium for fried rice anymore! Let’s see, maybe I’ll add abalone, king prawns, century eggs … and the list goes on and on and on … 1 fried rice dish for each occasion.”
So, you guessed it right – this time I took over the kitchen and the fried rice was an instant hit with hubby and lil’ one. Lil’ one swept out the last bit of the rice specks – thanks to the tobiko roe. Hubby, well, he’s happy because he doesn’t need to fry rice anymore 🙂 We named this dish the Superior Fried Rice because it is, superior after all, with fresh, big juicy scallops and tobiko roe 🙂 A dish worthy to be served to our family and friends during Chinese New Year.
Let’s start now and be creative, shall we?
Superior Fried Rice (adapted from Billy Law’s Have you eaten)
3 cups 1-day old refrigerated cooked jasmine rice (see note)
3 tbsp vegetable oil
2 lap cheong (chinese sausage), thinly sliced
3 garlic cloves, finely chopped
2 shallots, thinly sliced
8 fresh scallops, chopped into small cubes
1/2 cup frozen green peas, soaked in warm water for 10 secs
1/2 cup frozen corn kernels, soaked in warm water for 10 secs
1/2 carrot, skinned and diced
3 eggs, mixed with 3 1/2 tbsp water and lightly beaten
1/4 – 1/2 cup tobiko roe (fresh or frozen), for garnish
3 tbsp light soy sauce
1 tbsp dark caramel sauce
1 tsp sesame oil
1 tsp ground white pepper
1. Pour 1 1/2 tbsp vegetable oil into a wok over high heat. Add garlic and fry for 1 minute. Then add shallots and stir fry until fragrant. Lastly add lap cheong and scallops. Stir fry until lap cheong turns crisp and scallops are just cooked through. Remove and set aside.
2. Pour the remaining vegetable oil into the wok over high heat. Pour the egg mixture into the wok and leave it to cook on one side, while the top is still runny. After about 10 secs, add rice, peas, corn and carrot on top of the egg. Turn down to medium heat. Gently mix everything with spatula, ensuring that the rice is well coated with egg bits. Use the edge of the spatula to break large clumps of rice.
3. Add seasoning and stir fry the rice to mix them well into the seasoning, turning them over and over again, until there is no specks of white rice left. Return the lap cheong and scallop into the rice and toss to combine. Remove from the heat.
4. To serve, arrange tobiko roe at the bottom of a large bowl. Then scoop the fried rice into the bowl up to the brim of the bowl, tightly pack the bowl. Place the bowl upside down on a serving plate and release the bowl so the roe is now on top of the rice. Serve.
Note: Fried rice is best cooked with 1-day old cold rice. Refrigerated day-old rice has less moisture and won’t clump together when fried. Never ever use freshly-cooked rice because it will release moisture and your dish will be a soggy gloop of mess.