SEAFOOD FRIED RICE IN SRI LANKA

Ingredients

2 tbsp vegetable oil
5 g diced onion
1 beaten egg
 30 g white prawns, de-veined and peeled.
30 g cuttle fish
30 g chopped crab meat
1 tbsp sugar
Pinch of salt and pepper
1 tbsp soy sauce
2 cups steamed rice
5 g finely chopped spring onion
5 g julienned carrot


Method

Steam the rice, then spoon it out onto a plate and let it cool.
Prepare the seafood. Peel the prawns, removing the heads and legs, and de-vein them. Blanch all the seafood briefly in boiling water, then drain well.
Heat the vegetable oil in a wok. Add the onion and stir until golden brown
Add the beaten egg and stir for half a minute, then add the seafood.
Add the soy sauce, sugar, salt and pepper, and stir for a minute to allow the seasoning to flavour the meat, then add the steamed rice. Stir well on low heat for just long enough to make everything good and hot. At the last moment, stir in the chopped spring onion.
Spoon out onto serving plate or into any serving vessel that your imagination suggests – a cup or a banana leaf, perhaps. Top it off with the julienned carrot.
Serve with crispy sliced cucumber, cherry tomatoes, spring onion and lime wedge. Note, when cutting a lime, don’t cut vertically through the core. Cut vertically a couple of millimetres to one side of the core, otherwise you won’t be able to squeeze juice from it.