Yuan-Yang Pesto Fried Rice
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.
Ingredients
Yuan-Yang Pesto Fried Rice
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$0.0
Fried Rice Topping
Grouper Fish Fillet, diced
/g
100.0 g
0%
Shrimp, diced
/g
100.0 g
0%
Scallop, diced
/g
100.0 g
0%
Asparagus, diced
/g
80.0 g
0%
Carrot, diced
/g
80.0 g
0%
Condiments
Eggs, beaten
/g
200.0 g
0%
White Rice, cooked
/g
800.0 g
0%
Brown Rice, cooked
/g
200.0 g
0%
Preserved Radish (Chye Poh)
/g
100.0 g
0%
Knorr Chicken Seasoning Powder 1kg
/g
10.0 g
0%
Knorr Pesto Herb Paste 340g
/g
50.0 g
0%
Cooking Oil
/ml
100.0 ml
0%
Before Serving
Crispy Scallop, shredded
/g
50.0 g
0%
Spring Onion, sliced
/g
50.0 g
0%
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Fried Rice Topping
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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
-
Cooking Oil 100.0 ml
Before Serving
-
Crispy Scallop, shredded 50.0 g
-
Spring Onion, sliced 50.0 g
Preparation
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Fried Rice Topping
- Oil-blanch all ingredients – grouper fish, shrimps, scallops, asparagus, carrots – separately in wok.
- Drain well and set aside for later use.
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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.
