Fish Fried Rice with Spicy Scallop Omelette by Ray McVinnie
250g Jasmine rice, well rinsed and drained
Place the rice into a saucepan and add enough water to come 1cm above the level of the rice.
Bring to a rolling boil then move to your smallest stove element, cover and turn the heat to the lowest setting.
Cook without uncovering for any reason for 20 minutes.
Remove from the heat and without uncovering, allow to stand for 5 minutes.
Uncover and gently fluff up the rice with a fork but don’t mash the rice grains. Cool completely and reserve.
6 eggs, lightly beaten
1 clove garlic, finely chopped
1 red chilli, thinly sliced
20 scallops, thinly sliced
½ teaspoon salt
2 spring onions thinly sliced
3 tablespoons chopped coriander stalks
2 tablespoons vegetable oil
Put everything except the oil, into a bowl and mix well.
Heat the oil in a 24cm diameter frying pan over moderate heat.
Add the egg mixture.
Fry gently until browned on the bottom.
Turn over and fry until browned on the other side.
Invert the pan onto a clean chopping board, cool and slice 2cm.
Cool and reserve.
3 tablespoons vegetable oil
3 large cloves garlic, finely chopped
4cm piece ginger, peeled and finely chopped
5cm long piece of lemongrass, bulbous white root end only
1 medium onion, diced 1 cm
1 small carrot, halved lengthways, halves thinly sliced
1 stick celery, thinly sliced
150g green beans, sliced 1 cm
1 small red capsicum, cored, seeded, thinly sliced
500g firm white, 2cm skinned boned, fish fillets, diced
1 cup thinly sliced iceberg lettuce
4 tablespoons each Japanese soy sauce and Thai fish sauce
small handful of coriander
150ml Thai sweet chilli sauce
Heat the oil in a wok or large frying pan over high heat.
It should be hot but not smoking.
Add the garlic, ginger, lemongrass, onion, carrot, celery, beans and capsicum.
Stir fry 4-5 minutes or until the vegetables are hot, just cooked but still crisp.
Add the fish, the reserved cooked rice, the lettuce and soy and fish sauces.
Stir fry 4-5 minutes until the rice is hot and the fish just cooked.
Serve the rice sprinkled with coriander sprigs with the omelette on top and the chilli sauce on the side.
150ml extra virgin olive oil 4 tablespoons lemon juice 2 tablespoons each chopped flat leafed parsley and coriander leaves and stalks 1 tablespoon cumin seeds which have been toasted in a dry pay until fragrant Salt and freshly ground black pepper 900g Agria potatoes,...