300grrice cooked and cooled (preferably made the day before and kept in the fridge)
2largeeggs
1red onionsliced
1inchfresh ginger root grated
2anchovies chopped
4spring onionschopped
1½tbspsoy sauce
1tbspoyster sauce
100grpack choi chopped
1packetcooked seafood mix(around 350-400g of cooked mussels, prawns and calamari)
rice bran oil
1bunchcoriander chopped
Instructions
Heat the oil in a wok. Add in the sliced red onion and cook over a high heat. After a minute or two add in the grated ginger, spring onions and anchovies and stir for a minute or two.
Add the pak choi and cook for a minute or two until softened.
Add in the cooked rice and stir well to combine all the ingredients.
Pour the eggs into one side of the pan and allow to cook a little until starting to set. Once setting, break up and stir throughout the rice mixture.
Add the soy sauce and oyster sauce and stir to coat all the ingredients.
Finally add the cooked seafood and stir followed by the chopped coriander.
Allow the seafood to heat through then drizzle a drop of sesame oil into the wok and stir again. A little goes a long way.