Seafood Candied Fried Rice - Chef Recipe by Dario Nencioni

Ingredients

250 g jasmine Thai rice
10 g pickled cabbage
15 g beetroot purée
125 g Hokkaido scallops
125 g King prawns
10 g ginger
1 whole egg
25 g XO sauce
Pinch of salt
Pinch of sugar
10 g salmon caviar
Microgreens for garnish

Method

Heat and put oil in wok.

Add egg and scramble.

Add 250 g of rice and toss with 1 whole egg for a few minutes.

Add 10 g pickled cabbage, pinch of salt and sugar.

Toss properly until well combined.

Then put some beetroot purée to make enough to create a bright pink colour.

Put rice in a bowl.

Add more oil to the wok and put 125 g scallops and 125 g prawns toss in to cook.

Cook for a few seconds and put 25 g of XO sauce on top of the seafood.

Once cooked, remove from wok and add on top of the beetroot fried rice.

Garnish with micro greens, pickled ginger and salmon caviar on the top.

Recipe provided by Luna Lu