Stir-fried Rice With Seafood Recipe

20 minutes


Stir-fried rice with seafood and pak choi

  • 200g of basmati rice, cooked, preferably brown
  • 2 tbsp of canola oil, or other flavourless oil
  • 1 red onion, diced
  • 3 spring onions, sliced
  • 2 tbsp of fresh ginger, minced
  • 2 tbsp of garlic, minced
  • 250g of mussels, peeled and deveined prawns and squid, or seafood selection of your choice
  • 100g of baby pak choi, chopped
  • 1 tbsp of XO sauce
  • 1 tsp oyster sauce, plus more to taste
  • freshly ground black pepper
  • 1 handful of coriander, chopped
  • toasted sesame oil
  • chilli, chopped, to garnish


Heat a large wok over medium-high heat until a bead of water vaporises within 1–2 seconds of contact
Add the canola oil, swirl the wok to coat, then add the red onion, spring onions, ginger and garlic. Stir-fry with a wooden wok spatula until fragrant and lightly golden for 40–60 seconds
Add the seafood to the wok and stir-fry until almost cooked through. Push the vegetables and seafood mix to 1 side of the work
Add the chopped pak choi and stir-fry until lightly softened, for approximately 2 minutes. Stir in the XO sauce and stir-fry until all of the ingredients are coated
Using a fork, gently break up any clumps in the rice until the grains are separate. Add the rice to the hot wok and gently stir-fry, stopping occasionally so the rice has a chance to take on a light golden colour – this should take about 3 minutes. You should hear sizzling during the last minute
Drizzle in the oyster sauce and sprinkle a pinch of pepper over the fried rice. Taste and adjust the flavour as necessary with more oyster sauce and pepper
Add the fresh coriander and chilli and drizzle with toasted sesame oil. Serve immediately