Luxurious Seafood and Egg Fried Rice (Golden Recipe)
How to Make Deliciously Fluffy Golden Fried Rice with Plenty of Seafood at Home
Introducing a special fried rice recipe where cold rice is coated in a savory egg mixture and fried to a golden hue. Elevate your meal beyond ordinary fried rice with scrambled eggs; this recipe features abundant seafood and fresh vegetables, packed with flavor and nutrition for a truly ‘golden’ fried rice experience! Enjoy the perfectly fluffy, distinct rice grains and a deep, satisfying taste.
Golden Fried Rice Ingredients- 2 bowls of cold rice (freshly cooked and cooled rice works best)
- 1/2 squid (body only, cleaned)
- 60g shrimp (peeled and deveined)
- 30g bamboo shoots (cut into bite-sized pieces)
- 1/5 zucchini (seeds removed, finely chopped)
- 1/4 onion (finely diced)
- 2 shiitake mushrooms (stems removed, finely chopped)
- 2 button mushrooms (stems removed, finely chopped)
- 1/2 stalk green onion (white parts, finely chopped)
- 2 eggs
Seasoning and Other Ingredients- 2 tsp salt (adjust to taste)
- 1 tsp fish sauce (for umami)
- Pinch of black pepper (to taste)
- 2 tsp salt (adjust to taste)
- 1 tsp fish sauce (for umami)
- Pinch of black pepper (to taste)
Cooking Instructions
Step 1
The key to great fried rice is the ‘rice’! While you can use freshly cooked rice or cold rice, for that perfectly separated and fluffy texture, it’s best to cook it slightly drier (‘godulbap’ style) or spread freshly cooked rice out to cool. To prevent the rice from drying out too much, cover it with plastic wrap or a damp cloth. Letting the rice cool allows some of its moisture to evaporate, which is crucial for preventing clumping during stir-frying.
Step 2
Prepare your fried rice ingredients. Feel free to use leftover vegetables or seafood from your fridge or freezer. This recipe uses squid, shrimp, bamboo shoots, zucchini, onion, shiitake mushrooms, button mushrooms, and green onions. Chop all ingredients into small, bite-sized pieces, about 0.5 cm or smaller, so they integrate well into the rice. If you prefer more texture, you can cut them slightly larger.
Step 3
Crack the 2 eggs into a bowl. Add a pinch of salt (you can omit this if seasoning the rice directly) and whisk well. Lightly seasoning the egg mixture beforehand will infuse the rice grains with flavor, resulting in a more delicious fried rice.
Step 4
Pour the whisked egg mixture over the spread-out cooled rice. If you use too much egg, the rice can become mushy, so aim for a ratio of about 1 egg per bowl of rice. Gently mix with a spatula, ensuring each grain of rice is coated with the egg. Let it sit for about 10 minutes to allow the egg mixture to be fully absorbed by the rice. This coating process helps achieve a more savory and fluffy texture.
Step 5
Heat a generous amount of cooking oil in a wok or large pan over medium-low heat. Add the finely chopped green onions and sauté until fragrant and lightly browned, about 2-3 minutes. Remove the sautéed green onions from the pan and set aside. This infused oil will add a deeper layer of flavor to your fried rice.
Step 6
Turn the heat up to high. Add the egg-coated rice to the hot wok with the green onion-infused oil. Stir-fry rapidly, constantly moving and breaking up the rice grains with your spatula. It’s important to toss and stir vigorously, almost like ‘wok tossing,’ to ensure the egg coating adheres well to each grain. Continue stir-frying for about 3-4 minutes until the rice grains are becoming fluffy and separated. Then, reduce the heat to low and cook for another 2-3 minutes. The goal here is to thoroughly dry out the rice to achieve that desirable fluffy texture, as the vegetables and seafood will release moisture later. (Be careful not to burn the rice on high heat!)
Step 7
Once the rice is fluffy, add all the prepared seafood and vegetables to the wok. Season with 2 tsp salt, 1 tsp fish sauce, and a pinch of black pepper. Continue to stir-fry over high heat for another 2-3 minutes, allowing the flavors of the seafood and vegetables to meld with the rice.
Step 8
When all ingredients are well combined and cooked, turn off the heat. Add the reserved sautéed green onions back into the wok and gently mix them in with the spatula. The residual heat will help release the aroma of the green onions throughout the fried rice.
Step 9
Here’s a simple plating tip for a restaurant-like presentation. Fill a small bowl with the fried rice, shape it slightly, then invert the bowl onto a serving plate. You can arrange a few larger pieces of seafood or vegetables on top as a garnish for an attractive finish.
Step 10
Voila! See that beautiful golden egg coating on every grain of rice? The ‘Golden Seafood Egg Fried Rice’ is ready, looking appetizing with its generous mix of seafood and vegetables.
Step 11
Savor the delightfully fluffy texture and the subtly savory, rich flavor that fills your mouth. The umami from the seafood and the freshness of the vegetables make this a truly special fried rice experience.
