Ingredients
-10 scallops
-12 prawns (shelled and deveined)
-5 eggs (beaten and seasoned with a bit salt)
-2 cups rice (cooked one day before and refrigerated overnight)
-4 garlic cloves (minced)
-cornstarch
-pepper
-salt
-oil
Method
-Seasoned scallops and prawns with the salt, pepper and cornstarch in a separate bowl. Set aside.
-Heat 1 tablespoon oil in a wok over medium high heat. Add scallops and cooked through about 80%, remove scallops and set aside for later use.
-Heat a wok again with 1 tablespoon oil on medium high heat. Add the prawns and flip over the other side fry, or until about 80% cooked through, remove the prawns on serving plate. Set aside.
-Turn the heat to medium with cooking oil, add garlic minced to wok and stir fry until fragrant, add cooked rice and use spatula to mix the rice.
-Make a small “well” in the center of the wok, add eggs and mix well with rice.
-Return the cooked scallops and prawns back to wok and add in salt, pepper to taste, tossing to mix the rice evenly with all of the ingredients. Serve and Enjoy.
-Seasoned scallops and prawns with the salt, pepper and cornstarch in a separate bowl. Set aside.
-Heat 1 tablespoon oil in a wok over medium high heat. Add scallops and cooked through about 80%, remove scallops and set aside for later use.
-Heat a wok again with 1 tablespoon oil on medium high heat. Add the prawns and flip over the other side fry, or until about 80% cooked through, remove the prawns on serving plate. Set aside.
-Turn the heat to medium with cooking oil, add garlic minced to wok and stir fry until fragrant, add cooked rice and use spatula to mix the rice.
-Make a small “well” in the center of the wok, add eggs and mix well with rice.
-Return the cooked scallops and prawns back to wok and add in salt, pepper to taste, tossing to mix the rice evenly with all of the ingredients. Serve and Enjoy.