Mongolian Seafood Fried Rice
Premium wok-fired seafood rice with a deep sweet-soy reduction and a double-stage seafood sear
The double-stage seafood technique is what separates this from regular fried rice. Sear the seafood first to get the char and the flavour locked in, set it aside, build the rice, then bring it back. The shell-on prawns go in last — they are the garnish and the statement.
A premium wok-fired seafood rice. The dish is defined by a deep sweet-soy reduction and the double-stage seafood sear that keeps every piece perfectly cooked.
Ingredients
Seafood Medley: Prawn chunks, cuttlefish rings, octopus pieces, fish cubes
Garnish Prawns: Whole prawns, shells on
The Marinade: Ginger-garlic paste, salt, chili flakes, soy sauce
The Base: Cold, day-old basmati rice
The Veg: Carrots, capsicum, cabbage (shredded), leeks, spring onions
The Sauce: Homemade sweet soy — dark soy, jaggery, ginger, garlic, simmered until thick
Proteins: Eggs
Method
Marinate
Toss the seafood medley in ginger-garlic paste, chili flakes, and soy sauce. Rest 20 minutes.
The Sweet Soy
If not already made, simmer dark soy with grated jaggery, ginger, and garlic until it reduces to a thick glaze that coats a spoon.
The Seafood Sear
Heat a pan with a little oil. Add the marinated seafood medley and the shell-on prawns together. Season as they cook. Once just cooked and the shells are pink and charred, remove everything and set aside.
The Eggs
Heat a wok with oil. Scramble the eggs until just set. Remove and set aside.
The Veg
Add carrots, capsicum, and cabbage. Stir-fry on high heat. Add leeks and a pinch of salt.
The Rice
Add the cold rice. Break up every clump and toss thoroughly on maximum heat.
The Integration
Add the seafood medley back in — not the shell-on prawns yet. Pour in the sweet soy sauce. Toss continuously on maximum heat. The rice is ready when you can see steam visibly rising through the grains.
The Finish
Fold in the scrambled eggs. Add the shell-on prawns for the final toss. Throw in spring onions, one last high-heat mix, and immediately off the heat.
A side of Sri Lankan Chili Paste and a few pineapple chunks for contrast.