250g leftover brown basmati rice, chilled for at least 1 hour
2 tablespoons olive oil
1 knob butter
160g raw scallops
2 garlic cloves, crushed
1 medium onion, sliced
2 spring onions, chopped
2 medium carrots, chopped into small pieces
3 tenderstem broccoli, chopped to pieces
1 egg, beaten
150g cubed ham or cooked prawns
3 tablespoons light soy sauce
1 tablespoon oyster sauce
1 tablespoon sesame oil
salt and black pepper to taste
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Method Prep:25min › Cook:20min › Ready in:45min
Take the rice out of the fridge and pour it into a mixing bowl.
Break up large clumps of rice and separate the grains with a fork.
Preheat a large wok over high heat for about 90 seconds. Swirl in the oil and let it heat up for about 30 seconds.
Reduce heat to medium, add a knob of butter and swirl it around, then add the scallops. Cook for about 2 minutes, then flip them and cook for another 2 minutes.
Add garlic and onion and stir until fragrant, about 30 to 45 seconds. Add the carrots and broccoli, cook until tender, about 3 to 5 minutes. Pour the ingredients in the bowl and put it aside.
Wipe the wok with a clean cloth and then break the egg into the wok, and quickly whisk the egg to scramble until almost cooked through, about 45 seconds to 1 minute.
Add the ham or prawns, followed by the rice, stirring and tossing between each addition.
Add the sauces, sesame oil and salt and pepper to taste. Stir everything swiftly around the wok until the rice is well-coated and coloured and heated through, about 4 to 6 minutes. Taste and adjust seasonings if necessary.
Serve immediately. For a nice presentation, pour it in a bowl. Put a plate over the bowl and flip it. Finally, sprinkle sesame seeds on top.
You can add chicken instead of ham or prawns. If using chicken, use leftover, chopped cooked chicken. Or, pre-cook a chicken thigh by pan-frying in the wok at the very beginning, then removing from the heat and chopping into strips.