Name: Special Seafood Fried Rice
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: thai
Ingredients: 1 as recipe Basmati Rice; 1 as recipe Sausage; 1 as recipe Calamari; 1 as recipe Yellow Bell Pepper; 1 as recipe Sesame Oil; 1 as recipe White fish; 1 as recipe Green Bell Peppers; 1 as recipe Garlic; 1 as recipe Snails; 1 as recipe Tatashe; 1 as recipe Onions; 1 as recipe Carrot; 1 as recipe Pepper; 1 as recipe Sweet Corn; 1 as recipe Thyme; 1 as recipe Kidney Beans; 1 as recipe Curry Powder; 1 as recipe Shrimps

Step-by-step

Mise en place: prep all ingredients before heat. Seafood is one of my favourite ingredients to add to fried rice.
Build base flavor first. For this rice, this means blooming spices in fat.
Combine, balance salt and acid, taste at every stage. Adjust to your palate.
Rest, plate per the plating guidance below, and serve immediately.

Cook's tip

From Hilda Baci's Record Breaking Online Class.

Storage

Refrigerate leftovers in an airtight container up to 3 days. Reheat gently to preserve texture.

Freezer: Most cooked dishes freeze 1-2 months. Cool fully before freezing in flat portions.

Plating & presentation

How to plate this dish like a pro

Pack into a small ramekin, invert in the center of a warm plate. Garnish with herbs, toasted nuts, lime wedge.

Common mistakes

What to avoid

1Using fresh rice for fried rice. Day-old chilled rice is essential, otherwise mushy.
2Stirring constantly. Rice needs to sit on the heat to develop a crust at the bottom.
3Wrong rice variety. Long-grain stays separate; short-grain clumps. Basmati for jollof, never sticky-rice grades.

Ingredient swaps