Abalone Fried Rice

INGREDIENTS

• 4 standard cups of rice
• 1 can California Mexico abalone w/o brine
• 1 cup of fresh shrimps
• 2 eggs
• 1 onion
• 1/2 cup roasted pork meat
• 1/2 cup sweet corn
• 1/2 cup pineapple
• 1/2 cup salted fish
• 1 good portion of lettuce
• Peanut oil

FLAVOUR WITH

• Sea salt
• Chicken powder

DECORATE WITH

• 1 tomato
• 1 cup spring onion

SERVE WITH

• Chilly sauce

PREPARATION

• Steam the rice but with less water than usual a day before, let it cool down and keep in the fridge.
• Open abalone can, cut meat into good sized cubes.
• Keep brine for other purpose.
• Boil the shrimps, take the head and shell off, de-vane if necessary, cut into good sized pieces.
• Open and stir the eggs, cook like an omelet until it is firm, shred into small pieces, put aside
• Wash and dice all other solid ingredients

COOKING

• Take a frying pan, a wok is best if you have a gas stove
• Add peanut oil and heat
• Fry the diced onion pieces until they get transparent (but not brown)
• Add salted fish, roasted pork and pineapple pieces
• Add the loosened rice
• Mix and stir well
• Add more oil if needed, but don’t overdue it, it is normal if the rice sticks a little to the wok
• Reduce heat
• Add abalone, shrimps, sweet corn, lettuce and fried egg (but not the tomato and spring onion)
• Keep stirring and add more oil if necessary
• Season to taste

SERVE

• Serve in individual pre-heated rice bowls
• Make sure the abalone cubes and shrimp pieces are visible
• Decorated with spring onion and tomato pieces

TOP CHEF’S TIP

The brine from the abalone can has a lot of taste and can be used for cooking or flavouring other dishes