A classic of Asian cuisine in a simple home version. Fried rice has a centuries-old history and is believed to have first appeared during the Sui dynasty in China. This seafood version is quick and flavorful: minimal ingredients, fast preparation, and maximum taste. Perfect as a side dish or on its own.
- a large handful of seafood
- 100 g boiled rice
- 2 eggs
- 1 onion
- a few feathers of green onions
- soy sauce
- oil for frying
- optional — green peas, sprouted soybeans or wheat
Cook the rice and rinse it with cold water (or use day-old rice — it's more crumbly). Defrost the seafood if needed and pat dry thoroughly, then marinate briefly in soy sauce. Chop the onion.
Heat oil in a frying pan, sauté the onion until soft. Add the seafood and cook until the liquid evaporates. Add the rice and stir well. Pour in the beaten eggs and stir constantly, frying everything together. Finally, add some soy sauce and chopped green onion.
If you prefer, you can cook the eggs separately: fry them in oil, breaking the yolks, slice into strips, and add at the end along with the green onion.
Cook the rice and rinse it with cold water (or use day-old rice — it's more crumbly). Defrost the seafood if needed and pat dry thoroughly, then marinate briefly in soy sauce. Chop the onion.
Heat oil in a frying pan, sauté the onion until soft. Add the seafood and cook until the liquid evaporates. Add the rice and stir well. Pour in the beaten eggs and stir constantly, frying everything together. Finally, add some soy sauce and chopped green onion.
If you prefer, you can cook the eggs separately: fry them in oil, breaking the yolks, slice into strips, and add at the end along with the green onion.
