Yuan-Yang Pesto Fried Rice

Name: Yuan-Yang Pesto Fried Rice
Yield: 1
Ingredients: 100.0g Grouper Fish Fillet, diced; 100.0g Shrimp, diced; 100.0g Scallop, diced; 80.0g Asparagus, diced; 80.0g Carrot, diced; 200.0g Eggs, beaten; 800.0g White Rice, cooked; 200.0g Brown Rice, cooked; 100.0g Preserved Radish (Chye Poh); 10.0g Knorr Chicken Seasoning Powder 1kg; 50.0g Knorr Pesto Herb Paste 340g; 100.0ml Cooking Oil; 50.0g Crispy Scallop, shredded; 50.0g Spring Onion, sliced

Transform leftover rice into an innovative dish that combines the best of East and West. This pesto-infused blend of seafood, asparagus, carrots, spring onion and scallop will surely have your family lining up for seconds for this comforting classic.

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Fried Rice Topping

Grouper Fish Fillet, diced 100.0 g
Shrimp, diced 100.0 g
Scallop, diced 100.0 g
Asparagus, diced 80.0 g
Carrot, diced 80.0 g

Condiments

Eggs, beaten 200.0 g
White Rice, cooked 800.0 g
Brown Rice, cooked 200.0 g
Preserved Radish (Chye Poh) 100.0 g
Knorr Chicken Seasoning Powder 1kg 10.0 g
Knorr Pesto Herb Paste 340g 50.0 g
Knorr Pesto Herb Paste 340g
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FoodXervices

Lim Siang Huat

Teo Soon Seng

Free sample
Cooking Oil 100.0 ml

Before Serving

Crispy Scallop, shredded 50.0 g
Spring Onion, sliced 50.0 g

Asian

Rice

Main course

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Preparation

Fried Rice Topping
- Oil-blanch all ingredients – grouper fish, shrimps, scallops, asparagus, carrots – separately in wok.
- Drain well and set aside for later use.
Condiments
- Prep all ingredients accordingly.
Before Serving
- Heat up oil in wok, stir fry egg till fragrant.
- Add in white and brown rice. Toss well.
- Add in seafood, vegetables, Chicken Seasoning Powder, Pesto Herb Paste.
- Toss till fragrant. Transfer rice to plate.
- Garnish with crispy scallop and spring onion.
- Ready to serve.

Asian

Rice

Main course

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Yuan-Yang Pesto Fried Rice

Ingredients